Bolo-rei

Step 1: Soak 2 ⅞ oz raisins in ¼ cup port wine for at least 1 hour, or overnight, until plump.

Step 2: Mix 1 ⅛ lb strong white bread flour, ¼ oz fast-action dried yeast, 3 ⅛ oz caster sugar and 1 tsp salt in a large bowl. Add ½ cup whole milk, 3 eggs and 1 tbsp lemon and orange zest and mix to a sticky dough.

Step 3: Knead for 10 minutes by hand (or 6 in a mixer) until smooth and stretchy, then work in 4 oz unsalted butter a spoonful at a time. Keep kneading until the dough is glossy, pulls cleanly from the bowl and stretches into a thin sheet without tearing.

Step 4: Cover and leave to rise in a cool room for 2–3 hours, or overnight in the fridge, until doubled.

Step 5: Drain the raisins, keeping any liquid. Toss them with 5 ½ oz mixed candied fruit and 3 ½ oz mixed walnuts, almonds and pine nuts, then knead the fruit into the dough gently until evenly spread. A common mistake is adding the fruit too early: it tears the gluten and the cake stays heavy.

Step 6: Shape the dough into a ball, push your fingers through the centre and stretch it into a ring about 28 cm across with a 10 cm hole. Set it on a lined tray with a greased ramekin in the hole to keep it open.

Step 7: Cover loosely and prove for 1–1½ hours in a warm place until puffy; a finger pressed in leaves a dent that springs back slowly. Heat the oven to 350°F (325°F fan).

Step 8: Brush with 1 egg, press in 4 oz whole candied fruit and glacé cherries around the top and scatter over 2 tbsp pearl sugar or crushed sugar cubes if using.

Step 9: Bake for 30–35 minutes, until deep golden and the base sounds hollow when tapped. If the fruit darkens too fast, lay foil over the top for the last 10 minutes.

Step 10: Brush the hot cake with 2 tbsp apricot jam thinned with a spoonful of the soaking liquid or water, for shine. Cool on a rack before slicing.