500g plain flour 10g salt 14g dried yeast 200ml milk, tepid 100g caster sugar 100g butter, melted 1 egg yolk Zest of 1 orange 300g currants, soaked, and dried 200g raisins, soaked and dried 50g candied cherries, chopped 75g succade, chopped 200g almond paste Butter to finish Icing sugar to dust
Method (click to mark as completed) Method
In a small bowl, combine the yeast and a splash of milk to make a paste. In a large bowl, mix together the flour, salt and sugar. To this mixture, add the yeast paste. Mix together milk, egg and melted butter and add the wet ingredients to the dry ingredient mixture. Mix all of the ingredients together with a wooden spoon. Once combined, knead the mixture together by hand for approximately 10 minutes until the dough is soft, slightly sticky and smooth in appearance. Mix in the currants, raisins, cherries, succade and grated orange peel. Set the dough in a bowl and cover with cling film, allowing the dough to proove in a warm area for approximately 1 hour. After rising, knead the dough by hand. Using an oval shaped baking dish, line the dish and place the dough on the tray. Mould the almond paste into a cylinder shape, 1cm shorter than the dough. Position the almond paste long on the dough and fold over the sides. Cover with cling film for a further 45 minutes. Gently brush the dough with a thin layer of milk and bake at 200°C for approximately 45 minutes. Once cooled, brush with butter and sprinkle with a light dusting of icing sugar.
Completed steps (click to remove last step)