Separate the eggs. Cream butter and 12 (!) dag powdered sugar. Gradually stir in the egg yolks, lemon zest and orange zest.
Beat egg whites with remaining powdered sugar until stiff. Mix flour, baking powder, candied fruit and grated chocolate and stir into the yolk mixture with the beaten egg whites.
Pour the mixture into a greased and floured baking pan and bake the bishop’s bread at 180° C for about 55 minutes.
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