Tuscan yeast cake with grapes

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Put the flour in a bowl and press a depression in the middle. Heat 100 ml milk. Crumble yeast into the hollow, add 1 tbsp. sugar and milk, mix with some flour from the rim to a thick paste. Cover and leave to rise in a warm place for about 15 minutes. Wash the orange thoroughly, dab dry and rub the peel thinly.

2. 2

   Squeeze the juice from one half. Coarsely chop the walnut kernels. Melt butter in a pot, add 100 ml milk. Add 140 g sugar, lukewarm fat-milk mixture, egg, orange peel and 2-3 tbsp. orange juice to the pre-dough. Knead everything to a smooth dough with the dough hooks of the hand mixer. Knead in walnuts. Cover and leave to rise in a warm place for about 45 minutes. Knead the dough on a floured work surface and roll out to a round flat cake (approx. 32 cm Ø). Place on a baking tray lined with baking paper and leave to rise for a further 30 minutes. In the meantime, wash the grapes, drain and pluck. Press the grapes into the dough, sprinkle with pine nuts and 1 tbsp.

3. 3

   Cover and leave to rise in a warm place for about 45 minutes. Knead the dough on a floured work surface and roll out to a round flat cake (approx. 32 cm Ø). Place on a baking tray lined with baking paper and leave to rise for a further 30 minutes. In the meantime, wash the grapes, drain and pluck. Press the grapes into the dough, sprinkle with pine nuts and 1 tbsp. sugar. In the preheated oven, 2nd rail from below, (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for about 25 minutes. Tastes best lukewarm

4. 4

   1 hour waiting time

Nutrition Facts

KCAL
190 kcal

CARBS
25 g

FATS
8 g

PROTEINS
4 g