| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Vegetables, Dairy, Eggs | Vegetarian | Bread (yeas, Fruit, New, Try this so, Vegetarian | 12 | Servings |
INGREDIENTS
| 350 | g | Strong bread flour |
| 15 | g | Butter |
| 2 | t | Caster sugar |
| 1 | t | Ground cinnamon |
| 1/2 | Sachet dried yeast, about | |
| 4g | ||
| 225 | Hand-hot water, approx | |
| 175 | g | Ground almonds |
| 1 | Lime, grated rind & juice | |
| 5 | T | Single cream |
| 1/2 | t | Vanilla essence |
| 2 | Eggs, beaten | |
| 3 | T | Caster sugar |
| 450 | g | Redcurrants, stalks removed |
| Icing sugar, for dusting |
INSTRUCTIONS
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. 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. 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@north.org> on Jun 16, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 107
Calories From Fat: 79
Total Fat: 9.3g
Cholesterol: 30mg
Sodium: 11.1mg
Potassium: 118.2mg
Carbohydrates: 3.5g
Fiber: 1.7g
Sugar: <1g
Protein: 4g