For the mix:

• 360 g flour
• 42 g fresh yeast
• 100 ml lukewarm full-fat milk
• 120 g sugar
• 3 egg yolks
• 2 eggs
• 180 g butter, softened
• 70 g candied orange peel, chopped
• 70 g candied lemon peel, chopped
• 70 g raisins
• grated rind of ½ untreated orange and ½ untreated lemon
• pinch of salt
• 20 g melted butter for the tin
• 40 g flaked almonds for the tin

For the glaze:

• 150 g sugar syrup
• 6 tbsp orange liqueur

For dusting:

• icing sugar

Deep dish Advent cake


For the dough, combine 125 g flour, the crumbled yeast and the milk and stir well. Cover and leave in a warm place for 30 minutes.

1. Add the remainder of the flour, the sugar, the egg yolks, the eggs, butter, candied fruit peel, raisins, the grated orange and lemon rind and the salt to the dough and knead well until smooth, using the dough hook of a hand mixer. Cover with a clean cloth and leave in a warm place for about 45 minutes until risen.

2. Brush the mould or moulds with the melted butter and sprinkle in the flaked almonds. Three-quarters fill each one and leave to rise again for about 10 – 20 minutes. Bake the small moulds in a pre-heated oven at 180°C for about 30 minutes, and the large one for about 60 minutes.

3. To make the glaze, stir together the sugar syrup and orange liqueur. Turn the cake out onto a cooling rack. Brush evenly with the sugar-and-orange glaze. Finally, dust with the icing sugar. Wrapped in clingfilm, the cake will keep for about 2 weeks. An ideal pre-Christmas gift!