Redcurrant and spiced lime schiacciata

12 Servings

Ingredients

QuantityIngredient
350gramsStrong bread flour
15gramsButter
2teaspoonsCaster sugar
1teaspoonGround cinnamon
½Sachet dried yeast (about 4g)
225millilitresHand-hot water, approx
175gramsGround almonds
1Lime, grated rind & juice
5tablespoonsSingle cream
½teaspoonVanilla essence
2mediumsEggs, beaten
3tablespoonsCaster sugar
450gramsRedcurrants, stalks removed
Icing sugar, for dusting

Directions

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