• A traditional yeast-raised Easter cake made with flour, milk, sugar and butter (11:5:4:2) mixed with eggs and egg yolks to make a firm well-kneaded dough. After allowing a thin batter made with some of the flour, milk and yeast to rise, the dough is mixed after the first proving with sultanas, rum, powdered saffron, crushed cardamom seeds, chopped mixed peel and almond slivers. It is then knocked back, proved and baked at 200°C for 15 minutes then at 180°C until cooked.