Orange Flavored Cake with Mixed Seeds with Quinoa

  • Ingredients for 1kg cakes:
  • - 400g type 0 wheat flour
  • - 100g w350 flour
  • - 25g potato starch
  • - 2 teaspoons barley malt
  • - 150g brown sugar
  • - 125g spalmolio
  • - 25g brewer’s yeast
  • - 250ml water
  • - 100g raisins
  • - 1 tablespoon candied orange peel
  • - 1 pinch turmeric powder
  • - 1 vanilla beam
  • - 1 pinch of salt
  • - Half a teaspoon anise seeds
  • - Grated peel of half a lemon
  • - 4 tablespoons Mixed Seeds HARMONY
  1. Melt the brewer’s yeast with the barley malt and 150ml lukewarm water. Let it sit for 5 minutes, then knead with 300g flour and let it sit for 30 minutes in a bowl sealed with cling film.
  2. After the required time, knead again adding the flour, the w350 flour, the potato starch, the pinch of salt, a piece of vanilla, the lemon peel, the anise, the turmeric and the remaining 100ml water. Knead well and add more water if needed, then let it raise for a couple hours covering the dough with a damp cloth.
  3. Afterwards, knead again adding the spalmolio, 3 tablespoons Mixed seeds with quinoa, the raisins (previously soaked in a glass of wine or rhum) and the candied orange peel. Knead vigorously and let it raise for 1 more hour. With the dough, create 3 cylinders and create a braid.
  4. Place the cake on a baking tray covered with parchment paper and let it sit for 30 minutes (possibly, in the warm oven at 40°C). bake at 180°C for about 30 minutes. Brush the surface with the barley malt and cover the surface with the Mixed seeds with quinoa and bake for 10 more minutes.
  5. Let it sit out of the oven for 1 hour before serving, with some sweet wine.