Cut the crystallized fruit into pieces. Reserve some whole or add extra to decorate the top of the cake.

Soak the cut fruit in a splash of the porto wine.

In a different bowl dissolve the yeast in 100ml of water. Add 1 cup of flour, mix and leave it at room temperature for 15 minutes.

Meanwhile, mix the margarine, sugar, lemon and orange zest.

Add the eggs, mixing in one by one.

Add in the yeast mixture. When everything is well mixed add the remaining flour, salt and porto wine.

Knead the dough until elastic and smooth in consistency then mix in the cut fruit.

Shape the dough into a ball. Sprinkle with flour, then cover with a cloth. Leave at room temperature covered away from any moisture for 5 hours.

When the dough has doubled in size, temporarily transfer to a wooden board and make a whole in the middle of it.

Wrap the tiny toy in parchment paper, then add to the cake along with the bean. Leave to stand for 1 hour.

Brush the cake with 1 egg yolk, decorate with crystallised fruit, chopped sugar cubes and nuts. Turn oven to 180 c.

Transfer to a very hot oven. Cook until its golden brown approximately 40 minutes.

In a little bit of warm water dilute jelly granules or sheets.

Once cooked brush the cake with the jelly.