Redcurrant and Spiced Lime Schiacciata Recipe

Name: Redcurrant and Spiced Lime Schiacciata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 350 grams bread flour; 15 grams butter; 2 teaspoons sugar, superfine; 1 teaspoon cinnamon ground; 1/2 sachet yeast, active dry dried; 225 ml water hot; 175 grams almonds ground; 1 each limes grated rind and juice; 5 tablespoons cream; 1/2 teaspoon vanilla extract; 2 medium eggs beaten; 3 tablespoons sugar, superfine; 450 grams red currants stalks removed; 1 x powdered sugar for dusting

Servings: persons

350 grams bread flour
15 grams butter
2 teaspoons sugar, superfine
1 teaspoon cinnamon ground
1/2 sachet yeast, active dry dried
225 ml water hot
175 grams almonds ground
1 each limes grated rind and juice
5 tablespoons cream
1/2 teaspoon vanilla extract
2 medium eggs beaten
3 tablespoons sugar, superfine
450 grams red currants stalks removed
1 x powdered sugar for dusting

1
Sift flour into a large bowl, rub in the butter and stir in the sugar, cinnamon and yeast.
2
Gradually pour in the water and combine to form a soft dough.
3
Turn out on to a lightly floured surface and knead for 5 minutes until the dough is smooth and elastic.
4
Place in a clean bowl and cover with oiled plastic film.
5
Leave in a warm place for 1 hour until doubled in size.
6
Preheat the oven to 230C/450F/Gas 8.
7
Knock back the dough and knead for 2 to 3 minutes until smooth.
8
Roll out to an oval about 30x20 cm.
9
Place on a lightly oiled baking sheet.
10
To make the frangipane, mix together the ground almonds, lime rind and juice, cream, vanilla essence, eggs and sugar.
11
Spread over the dough.
12
Sprinkle over the redcurrants and dust heavily with icing sugar.
13
Bake for 30 minutes until golden.
14
To freeze: wrap in foil and freeze for up to 2 months.

880

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 350 grams bread flour, 15 grams butter, 2 teaspoons sugar, superfine, 1 teaspoon cinnamon ground, and more.

Yes, Redcurrant and Spiced Lime Schiacciata falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Redcurrant and Spiced Lime Schiacciata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions