Recipe - Redcurrant And Spiced Lime Schiacciata

FOR THE BREAD
350 g Strong bread flour
15 g Butter
2 teaspoon Caster sugar
1 teaspoon Ground cinnamon
One half Sachet dried yeast (about
4g)
225 ml Handhot water, approx

FOR THE FRANGIPANE
175 g Ground almonds
1 Lime, grated rind & juice
5 tablespoon Single cream
One half teaspoon Vanilla essence
2 md Eggs, beaten
3 tablespoon Caster sugar
450 g Redcurrants, stalks removed
Icing sugar, for dusting

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
23 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 MCRecipe Digest
V1 #645 by Kerry Erwin kerry@north.org on Jun 16, 1997