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Redcurrant and Spiced Lime Schiacciata

 

15

Yield

1

loaf

Prep

15

min

Cook

30

min

Ready

45

min

Trans-fat Free, High Fiber, Low Sodium
 

Ingredients

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
*

Directions

  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 to 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 204g (7.2 oz)
Amount per Serving
Calories 71341% of calories from fat
 % Daily Value *
Total Fat 33g 50%
Saturated Fat 7g 34%
Trans Fat 0g
Cholesterol 114mg 38%
Sodium 63mg 3%
Total Carbohydrate 29g 29%
Dietary Fiber 8g 32%
Sugars g
Protein 46g
Vitamin A 7% Vitamin C 9%
Calcium 16% Iron 36%
* based on a 2,000 calorie diet How is this calculated?

 

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