Redcurrant & Spiced Lime Schiacciata

Name: Redcurrant and Spiced Lime Schiacciata
Yield: 1
Cuisine: Fusion
Ingredients: bread flour; butter; sugar, superfine; cinnamon; yeast, active dry; water; almonds; limes; cream; vanilla extract; eggs; sugar, superfine; red currants; powdered sugar

Submitted by Grasshopper23

YIELD

1 loaf

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

For bread

350

GRAMS BREAD FLOUR

GRAMS BUTTER

TEASPOONS SUGAR, SUPERFINE

TEASPOON CINNAMON
ground

SACHET YEAST, ACTIVE DRY
dried *

225

ML WATER
hot *

For frangipane

175

GRAMS ALMONDS
ground

EACH LIMES
grated rind and juice

TABLESPOONS CREAM

TEASPOON VANILLA EXTRACT *

MEDIUM EGGS
beaten

TABLESPOONS SUGAR, SUPERFINE

450

GRAMS RED CURRANTS
stalks removed *

X POWDERED SUGAR
for dusting *

Directions

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 to 3 minutes until smooth. Roll out to an oval about 30×20 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.