1. Lightly grease a baking sheet. Preheat the oven to 350°F. Put the golden raisins and currants in a heatproof bowl and warm for 3-4 minutes. Pour in the run and set aside.
2. Sift the flour and salt together into a large bowl. Stir in the sugar and spices.
3. In a small bowl, mix the yeast with the milk until creamy. Pour into the flour and mix a little of the flour from around the edge into the milk mixture to make a thick batter. Sprinkle some of the remaining four on top of the batter, then cover with plastic for 30 minutes.
4. Add the melted butter and egg and mix into a soft dough. Turn out the dough onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic. Place in a lightly oiled bowl, cover with lightly oiled plastic wrap and let rise, in warm place, for 2-3 hours or until doubled in bulk.
5. Combine the ground almonds and sugars for the filling. Add the lemon juice and enough egg to knead to a smooth paste. Shape into an 8-inch long sausage, cover and set aside.
6. Turn the dough onto a lightly floured surface and punch down.
7. Pat out the dough into a rectangle about 1-inch think and sprinkle on the golden raisins, currants, mixed chopped peel and almonds. Fold and kneed the dough to incorporate the fruits and nuts.
8. Roll out the dough into an oval about 12 x 9 inches. Roll the center slightly thinner than the edges. Place the almond paste filling along the center and fold over the dough to enclose it, making sure that the top of the dough doesn't completely cover the base. The top edge should be slightly in from the bottom edge. Press down to seal it.
9. Place the loaf on the prepared baking sheet, cover with lightly oiled plastic wrap and let rise, in a warm place, for 45-60 minutes or until doubled in size.
10. Meanwhile, preheat the oven to 400°F. Bake the loaf for about 30 minutes or until it sounds hollow when tapped on the bottom. Brush the top with melted butter and transfer to a wire rack to cool. Dust with confectioners' sugar just before serving.
Originally Submitted
12/24/2011
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