for the starter:
1/3 cup (80 cc) milk, lukewarm
1 envelope (7 g) active dry yeast
1/2 cup (70 g) all purpose flour

for the dough:
6 tablespoons (85 g) butter, lukewarm
1/2 teaspoon salt
2 oz (60 g) sugar
2 teaspoons vanilla extract
3 eggs
2 cups (280 g)  flour
2 oz (60 g)  dark raisin
2 oz (60 g) candied orange

for the glaze:
2 oz (60 g) whole almonds, blanched
2 oz (60 g) sugar
1 teaspoon cornstarch
1 egg white
2 oz (60 g) almonds, finely sliced
powdered sugar for dusting

Preparing the starter:

Preparing the dough:

Preparing the glaze:

Finishing the cake: