Redcurrant & Spiced Lime Schiacciata
Yield
1 loafPrep
15 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For bread | |||
| 350 | grams |
bread flour
|
|
| 15 | grams |
butter
|
|
| 2 | teaspoons |
sugar, superfine
|
|
| 1 | teaspoon |
cinnamon
ground |
|
| ½ | sachet |
yeast, active dry
dried |
*
|
| 225 | ml |
water
hot |
*
|
| For frangipane | |||
| 175 | grams |
almonds
ground |
|
| 1 | each |
limes
grated rind and juice |
|
| 5 | tablespoons |
cream
|
|
| ½ | teaspoon |
vanilla extract
|
*
|
| 2 | medium |
eggs
beaten |
|
| 3 | tablespoons |
sugar, superfine
|
|
| 450 | grams |
red currants
stalks removed |
* |
| 1 | x |
powdered sugar
for dusting |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For bread | |||
| 3.5E+2 | grams |
bread flour
|
|
| 15 | grams |
butter
|
|
| 1E+1 | ml |
sugar, superfine
|
|
| 5 | ml |
cinnamon
ground |
|
| 0.5 | sachet |
yeast, active dry
dried |
*
|
| 225 | ml |
water
hot |
*
|
| For frangipane | |||
| 175 | grams |
almonds
ground |
|
| 1 | each |
limes
grated rind and juice |
|
| 75 | ml |
cream
|
|
| 2.5 | ml |
vanilla extract
|
*
|
| 2 | medium |
eggs
beaten |
|
| 45 | ml |
sugar, superfine
|
|
| 4.5E+2 | grams |
red currants
stalks removed |
* |
| 1 | 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 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.
