— FOR THE BREAD — 350 g strong bread flour
15 g butter
2 tsp caster sugar
1 tsp ground cinnamon
1/2 sachet dried yeast (about 4g)
225 ml hand-hot water — approx
— FOR THE FRANGIPANE — 175 g ground almonds
1 lime — grated rind & juice
5 tbsp single cream
1/2 tsp vanilla essence
2 med eggs — beaten
3 tbsp 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 2-3 minutes until smooth. Roll out to an oval about 30×20 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.