300 g Mostarda alla Bolognese (or apricot/plum jam)
75 g peeled and chopped almonds
75 g chopped nuts and hazelnuts
25 g bitter cocoa powder
25 g raisins
a glass of rum
75 g dried figs
75 g melted butter
grated peel of 1 lemon
Crumble 50 g brewer’s yeast into 1 kg flour, mix and melt with a few tablespoons of lukewarm water, let it stand and leaven in a lukewarm place for 15-20 minutes, then take a glass of lukewarm water and 1 egg, pour them into the mixture, work the mixture, cover with a cloth and let it leaven for about two hours.
Put the dough on the cutting board and work it, then roll it out until it is about 2 cm thick. In a different container, mix 300 g Mostarda alla Bolognese (or fruit jam), 75 g peeled and chopped almonds, 75 g chopped nuts and hazelnuts, 25 g bitter cocoa powder, 25 g raisins (after having soaked them into a glass of rum to soften them), 75 g finely chopped dried figs, 75 g melted butter and the grated peel of one lemon.
There is no need to add sugar, the sugar in the jam is enough.
Pour this filling on the dough and include it in the dough roll, which should have a semi-rectangular or rounded shape, but without forming a hole at the center of it.
Let it stand and leaven for two more hours, then bake at 180°C for about one hour. When cooking is complete take the cake out of the oven and brush the warm surface with some honey mixed with some rum.