Special Occasion Cakes Recipes - Kulich

Ingredients

• 15ml/1 tbsp easy-blend dried yeast

• 90ml/6 tbsp lukewarm milk

• 75g/1/2 cup caster sugar

• 500g/5 cups plain flour

• pinch of saffron strands

• 30ml/2 tbsp dark rum

• 2.5ml/1/2 tsp ground cardamom seeds

• 2.5ml/1/2 tsp ground cumin

• 50g/4 tbsp unsalted butter

• 2 eggs plus 2 egg yolks

• 1/2 vanilla pod, finely chopped

• 25g/2 tbsp each crystallized ginger, mixed peel, almonds and currants, chopped

TO DECORATE

• 75g/3/4 cup icing sugar, sifted

• 7.5-10ml/1 1/2-2 tsp warm water

• drop of almond essence

• 2 candles

• blanched almonds

• mixed peel

---

Method:

1. Blend together the yeast, milk, 25g/1oz/2 tbsp sugar and 50g/2oz/ 1/2cup flour. Leave in a warm place for 15 minutes, until frothy. Soak the saffron in the rum for 15 minutes.

2. Sift together the remaining flour and spices and rub in the butter. Stir in the rest of the sugar. Add the yeast mixture, saffron liquid and remaining ingredients. Knead until smooth. Put in an oiled bowl, cover and leave until doubled in size.

3. Preheat the oven to 190'C/375'F/Gas 5. Grease, line and flour two 500g/1 1/4lb coffee tins or 15cm/6in clay flowerpots.

4. Punch down the dough and form into two rounds. Press into the tins or pots, cover and leave for 30 minutes. Bake for 35 minutes for the pots or 50 minutes for the tins. Cool.

5. Mix together the icing sugar, water and almond essence. Pour over the cakes. Decorate with the candles, nuts and peel.