Читать книгу The British Baking Book - Regula Ysewijn - Страница 55

59

For 8–12 people

4¾ tsp (15 g) dried yeast

¾ cup lukewarm milk

3¾ cups (450 g) plain white flour

¹⁄

³

cup (80 g) demerara (coarse raw

sugar)

1 tsp ground cloves

1 tsp ground cinnamon

¼ tsp ground mace

¼ tsp grated nutmeg

4½ Tbsp (65 g) butter, cubed, at room

temperature

1 egg

2 cups (300 g) currants

apricot jam, for brushing

rolled marzipan, for decorating

white fondant, for decorating

butter, for greasing

flour, for dusting

For a round 9½-inch springform tin

Add the yeast to the lukewarm milk to activate it. Put the flour, sugar and spices

in the bowl of an electric mixer fitted with the dough hook. Mix to combine, then

put the butter on top. Pour half of the yeast mixture over the butter and start mixing.

When the mixture is completely combined, add the remaining yeast mixture, along

with the egg, and knead for 10 minutes until the mixture has come together in

a smooth dough that isn’t too dry. Occasionally scrape the dough off the dough

hook and the sides of the bowl.

Cover the dough and leave it to rise for 1 hour until it has doubled in size.

Prepare the baking tin (see page 21).

Add the currants to the dough and briefly knead. Place the dough in the tin

and let it rise again, covered, for 1 hour. Preheat your oven to 325°F.

Bake the cake in the middle of the oven for 2½ hours. If the top browns too

quickly, make a tent of foil and place it lightly on the cake to finish cooking.

When a skewer inserted in the center of the cake it comes out clean, take it

out of the tin and let it cool for a few hours before decorating.

Brush the entire cake with apricot jam and apply a layer of marzipan, smoothing

the surface and covering any holes. Roll out the fondant. Cover the marzipan with

another layer of jam, then carefully place the fondant over the cake and use your

hands or a fondant scraper to smooth it out. Decorate the cake as you wish.