Kitchen Stories: New Year Cake 2013

HAPPY NEW YEAR!
New Year's cake to welcome the 2013.
Delicious ingredients, fluffy dough and a coin for this classic New Year's cake.
The kids are fans of this custom, since in their eyes, each piece of cake, includes magic, joy, hope and luck!
I hope you are lucky this Year in all aspects of your life.

work: 20′

time: 1h:20′

easy:

Ingredients (12 servings)

5 eggs, separate the yolks from the whites
½ tsp cream of tartar
1 large orange, juice and zest
250g (8.8 oz) butter, room temperature
400g (14.1 oz) sugar
180ml (6.1 floz) milk
1 shot of brandy
1 tbsp vanilla essence
150g (5.3 oz) Candied, chopped
500g (1.1 lbs) flour, self raising, sifted
2 tsp baking powder
120g (4.2 oz) walnuts, crumbled
icing sugar for powdering

Preheat the oven to 175°C (347°F, Gas 4).
Grease and flour a form Ø28-30cm or 2 smaller forms.
Divide yolks from the whites and beat the egg whites with the cream of tartar and about half of sugar, in tight meringue. Leave it aside for a while.
Take the zest and juice of an orange. Put aside for a while until you need them.

In a large bowl beat the butter with the remaining sugar for 5 min to rise. Add one to one yolks, beating after each addition.
Pour the liquids, orange juice, brandy and milk, beating.

Add partially the flour with baking powder, mixing with a plastic spatula.
Put the orange zest and vanilla continuing mixing.

Pour the Candied stirring constantly, until incorporated into the mixture of the cake.

With the spatula fold the meringue and the remaining flour so that it is carefully integrated into the mix without being deflated.

Finally add the crushed walnuts, stirring gently for the last time.

Pour the mixture into the form, immerse the coin for the lucky and bake for ~1 hour checking for the end of time baking, dipping in the center of the pie a knife or a toothpick, which should come out clean. Close the oven and leave inside the form for 15 mins more.