Yield: 12 Servings
|350 grams||Strong bread flour|
|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|
FOR THE BREAD
FOR THE FRANGIPANE
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