Marbled Almond and Cinnamon Bread
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
2 h.
Preparation
ready in 3 h. 10 min.
Ready in
Ingredients
for
1
- Ingredients
- 3 ½ cups Bread flour (plus extra for dusting)
- 1 ½ ozs Yeast
- 0.333 cup sugar
- ½ cup lukewarm milk
- ½ tsp grated lemon zest
- 1 pinch salt
- ½ cup butter (diced)
- 3 ozs almond paste
- ½ cup light brown sugar
- 2 cups chopped almonds
- 0.333 cup Almond flour
- 1 tsp ground cinnamon
- 2 egg whites
- 2 Tbsps Apricot Jam
Preparation steps
1.
Sift the flour into a bowl and make a well in the centre.
2.
Crumble the yeast and stir into the well with a little sugar and 4 tablespoons of milk. Mix to a dough. Cover with a tea towel and leave in a warm place to rise for about 20 minutes.
3.
Add the remaining milk, sugar, lemon zest, salt and butter to the dough and knead thoroughly. Cover and leave in a warm place to rise for 30 minutes.
4.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 24cm|10' springform tin.
5.
Beat the almond paste with the brown sugar, all the almonds and cinnamon.
6.
Whisk the egg whites until stiff and gradually fold into the almond mixture.
7.
Knead the dough briefly, then roll out on a floured surface into a 1.5cm|3/4" thick rectangle.
8.
Spread the almond mixture on top and roll up from the long side.
9.
Cut into 10 slices. Put into the tin, cut side up, in a circle. Cover and leave to rise for about 20 minutes.
10.
Bake for 50-60 minutes until golden brown. If the cake is browning too quickly, cover with foil. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
11.
Heat the apricot jam until melted, then brush over the warm cake.
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