This light cake is traditionally eaten at Easter and the red painted hard-boiled egg that it is placed in the centre is an indication of this. When making at any other time of the year however, it is optional whether or not you have the red egg for decoration.
The cake is nice and light inside, with the mastic creating a light stringiness when you break it into pieces (traditionally you break it with your hands and don't cut it with a knife).
Ingredients
1kg very good quality hard flour (Canadian Robin Hood is best)
80g fresh yeast
300g sugar
5 eggs (4 for the cake and 1 to spread on top)
150ml warm water
200g good quality butter
Grated rind from 1 orange
1 teaspoon mahlep
2 vanilla essences
¼ teaspoon grated mastic
Preparation
Dissolve the yeast in the warm water and mix in ¼ of the flour.
Cover the mixture and let it rest.
Melt the butter in a small saucepan.
Set aside 2 tablespoons of the butter.
Melt the sugar in the remaining melted butter and transfer to a mixer and beat well.
Add the 4 eggs one at a time and continue beating for 4 minutes.
Place the remaining flour in a large bowl and add the orange rind, mastic, mahlep and 1 vanilla essence.
Add the egg, sugar and butter mixture that you have beaten in the mixture.
Add the yeast and flour mixture.
Knead well, using the remaining 2 tablespoons of melted butter to wet your hands while kneading.
You should knead the mixture using the method of folding and spreading.
Cover the dough and let it rest in a warm place until it has doubled in size.
Divide the dough in 2 and “knit” the 2 lengths into “plaits” and join the ends to make a circular shape.
Again, let it rest in a warm place until it has doubled in size.
Beat the remaining egg with the other vanilla essence and 2 tablespoons of water.
Spread this lightly across the dough with a soft brush.
Bake in a preheated moderate oven (180 degrees) for 45 minutes or until it has turned a golden colour.
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