*  Exported from  MasterCook  *
                   Redcurrant and Spiced Lime Schiacciata
 Recipe By     : BBC Vegetarian Good Food, July 1997
 Serving Size  : 12   Preparation Time :0:45
 Categories    : Bread (Yeast)                    Fruit
                 Try This Soon!                   New
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         --- 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 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
 Preparation: 15 minutes
 Cooking: 30 minutes
 Serves 12
 Per serving: 250 cals, 12g fat