Allow 3h + 1h for the dough to rise.
- 1 untreated orange
- 150 g of butter
- 5 eggs
- 500 g of flour
- 200 g of Maître Prunille diced candied orange peel or Maître Prunille cake mix.
- 200 g of candied fruit (of your choice)
- 100 g of caster sugar
- 20 g of sugar pearls
- 40 g of baker's yeast
- 3 cuillère(s) à soupe of orange blossom water