-
1
Put the flour in a food mixer fitted with a dough hook.
-
2
Add the salt and sugar to one side of the bowl and the yeast to the other.
-
3
Add the milk, eggs and butter, in small pieces.
-
4
Mix on a slow speed for 3 minutes, then on a medium speed for 4 minutes, kneading to a soft, elastic dough.
-
5
Tip the dough into a bowl, cover and leave to rise for 1 hour.
-
6
Grease a 23cm round, deep springform cake tin.
-
7
Mix the lemon and orange zest with the lemon juice, almonds, candied peel and cranberries.
-
8
Add to the risen dough and use your hands to incorporate it well.
-
9
On a lightly floured surface, shape the dough into a ball.
-
10
Put into the prepared tin and place inside a large, roomy plastic bag.
-
11
Leave to prove for 3 hours, until the dough has reached the top of the tin.
-
12
Heat your oven to 200C.
-
13
Bake the sweet bread on the middle shelf of the oven for 20 minutes.
-
14
Meanwhile, for the topping, in a bowl, stir the egg whites, sugar and ground almonds together to make a paste.
-
15
Take out the bread, spread the almond paste on top (some will run to the sides) and sprinkle with the flaked almonds and a little sugar.
-
16
Lower the oven setting to 180C and bake for a further 20 minutes, covering loosely with foil towards the end of cooking if it appears to be over-browning.
-
17
Leave the sweet bread to cool in the tin for 10 minutes, then release the sides of the tin.
-
18
Place the bread on a wire rack to cool completely.
