How to make
Sift the flour into a bowl, make a well in it and put the egg, sugar, 1 cup (250 g) melted butter, warm milk, yeast, vanilla, cinnamon, 1 tablespoon grated lemon peel and salt inside.
Knead everything well and add 3 1/3 tbsp (50 g) of both candied orange and lemon peels, chopped nuts and raisins marinated in rum. Knead again.
You need to get a firm but elastic dough. If needed, add a little warm milk or flour. Cover the dough with a towel and let it rise for 2 hours in a warm place.
Form the dough into an ellipse on a floured surface, roll it out thickly and fold it in half, put it in a baking dish, brush it with water and let it rise a second time.
After rising, place the dough in the middle of the oven to bake for about 15 minutes at 390°F (200°C) and then for another hour at 360°F (180°C), until reddened well. If it starts to get red too quickly, cover with aluminum foil.
While still hot, coat the cake thoroughly with 3 1/3 tbsp (50 g) butter and sprinkle with powdered sugar.
