Redcurrant and spiced lime schiacciata

Yield: 12 Servings

Measure Ingredient
350 grams Strong bread flour
15 grams Butter
2 teaspoons Caster sugar
1 teaspoon Ground cinnamon
½ \N Sachet dried yeast (about 4g)
225 millilitres Hand-hot water, approx
175 grams Ground almonds
1 \N Lime, grated rind & juice
5 tablespoons Single cream
½ teaspoon Vanilla essence
2 mediums Eggs, beaten
3 tablespoons Caster sugar
450 grams Redcurrants, stalks removed
\N \N Icing sugar, for dusting



1. Sift flour into a large bowl, rub in the butter and stir in the sugar, cinnamon and yeast. Gradually pour in the water and combine to form a soft dough. Turn out on to a lightly floured surface and knead for 5 minutes until the dough is smooth and elastic. Place in a clean bowl and cover with oiled plastic film. Leave in a warm place for 1 hour until doubled in size.

2. Preheat the oven to 230C/450F/Gas 8. Knock back the dough and knead for 2-3 minutes until smooth. Roll out to an oval about 30x20 cm. Place on a lightly oiled baking sheet.

3. To make the frangipane, mix together the ground almonds, lime rind and juice, cream, vanilla essence, eggs and sugar. Spread over the dough.

Sprinkle over the redcurrants and dust heavily with icing sugar. Bake for 30 minutes until golden.

To freeze: wrap in foil and freeze for up to 2 months.

NOTES : This spiced bread, topped with almond and lime frangipane and covered with juicy redcurrants, is delicious eaten hot, straight from the oven. Preparation: 15 minutes Cooking: 30 minutes Serves 12 Per serving: 250 cals, 12g fat

Recipe by: BBC Vegetarian Good Food, July 1997 Posted to MC-Recipe Digest V1 #645 by Kerry Erwin <kerry@...> on Jun 16, 1997

Similar recipes