Easter Cake

Directions

1. 1
   In a large bowl, sieve the both flours and mix with the yeast.
2. 2
   Make a well in the center and add the 2 of the eggs, plus the sugar, vanilla, lemon zest, nutmeg, wine, milk, and butter.
3. 3
   Mix together in a stand mixer and add half of the almonds and mix again.
4. 4
   Continue to beat for 10 minutes until the mixture leaves the sides and forms a smooth dough ball.
5. 5
   Cover the bowl and leave to rise in a warm place until doubled in size, about 1 1/2 hours.
6. 6
   Divide the dough into 4 parts and shape into balls, pressing down very gently.
7. 7
   Line a 26-centimeter baking pan with parchment paper and place the dough balls close to each other in the pan.
8. 8
   Cover and leave to rise for 20 minutes.
9. 9
   Preheat the oven to 170 degrees Celsius.
10. 10
    Brush with beaten egg and sprinkle with remaining almonds.
11. 11
    Bake at the bottom of the oven for 40 minutes.