Orange King’s Cake

Preparation time: 3h



• 70 g of milk

• 10 g of fresh yeast

• 1 teaspoon of sugar

• 130 g of strong flour


• 120 g of sugar

• 6 - 8 strips of lemon peel

• 8 - 10 strips of orange peel

• 60 g of milk

• 70 g of butter at room temperature

• 2 eggs

• 20 g of fresh yeast

• 30 g of orange blossom water

• 450 g of strong flour

• 1 pinch of salt


• beaten egg

• candied oranges

• laminated almonds

• 50 g of moistened sugar

• 200g of double cream

• 50g of icing sugar

1. To make the sourdough, mix all the ingredients. Form a ball and put it in a bowl. Cover it with warm water until the ball is floating and has doubled in size (15 min approx.)

2. Pulverize the sugar with the orange and lemon peel. Add the rest of the ingredients together with the sourdough and knead. Let it rest until it has doubled in volume (1h approx.).

3. Cover an oven tray with baking paper.

4. To shape the cake, insert your fingers in the middle of the dough and open it giving the desired shape.

5. Brush with the beaten egg and decorate with candied fruits, almonds and moistened sugar. Let it rest for a few minutes until it has doubled in volume.

6. Bake the cake for 15-20min at 200C.

7. Put the cream in a bowl with the icing sugar and using a whisk, beat until the cream is whipped. It is necessary that the double cream is cold.

8. Once the cake has cooled down, cut through the middle to create two layers. Add the whipped cream to the bottom layer and place the other half back on top.