Folar da Páscoa - Part 2: Lemon Flavour

This amazingly flavoured Easter cake is the most delightful treat to have on one random morning like today with a great cup of hot steaming latte on the side. It is a hidden gem I had frozen since Easter and that hasn't lost neither its wonderful flavour, nor its typical fluffiness, as you can guess from the pictures. This one I have it straight simple, no butter, jam or cheese added beacuse I don't want any of its flavour to be dissipated nor lost. This rustic cake gave a hell of a trouble to be made, but I guarantee you it tastes like heaven!

Ingredients:

• 1 kg of flour
• 300 gr sugar
  
• 60 g of baker's yeast
• 8 eggs 
•  1 thimble of "aguardente"
• fennel q.s.
• 50 g of cow's butter
• zest of 1 lemon q.s.
• enough water to undo the yeast
• qs salt
• olive oil qs
• 1 egg yolk
• large leaves of kale
  

Begin by undoing the yeast in a small amount of warm water and take the opportunity to also then dilute the salt in it in the final stage. Place the flour in a bowl. Make a hole in the center and then place the eggs, sugar, yeast and salt diluted in water and butter well melted. Mix all ingredients, beat and knead the dough well [this step is crucial for the cakes to get big and fluffy]. Let rise in warm place until the dough triples in volume [about 4hs]. Form a ball and deposit them on a surface sprinkled with flour. Brush the surface with olive oil and fold one part over the other. Place on top of a leaf of cabbage and immediately bring it to the wood oven. 

Ingredientes:

• 1 kg de farinha
• 300 gr de açúcar
• 60 gr de fermento de padeiro
•  8 ovos
• 1 dedal de aguardente
• erva doce q.b
• 50 gr de manteiga de vaca
• raspa de 1 limão q. b.
• água suficiente para desfazer o fermento
• sal q.b.
• azeite q.b.
• 1 gema
• folhas de couve galega grandes

Comece por desfazer o fermento numa pequena quantidade de água morna e aproveite para também aí diluir o sal na fase final. Coloque a farinha de trigo numa bacia. Faça uma cova no centro e coloque aí os ovos, o açúcar, o fermente e o sal diluídos na água e a manteiga derretida.Envolva muito bem todos os ingredientes, bata e sove bem a massa [esta etapa é crucial para os bolos ficarem bem fofos e grandes]. Deixe levedar em ambiente quente até a massa triplicar de volume [cerca de 4hs]. Forme umas bolas e deposite-as numa superfície polvilhada.Pincele a superfície com azeite e dobre uma parte sobre a outra. Coloque por cima de uma folha de couve e leve imediatamente ao forno de lenha.