225 g (8 oz) strong flour
5 g (1 tsp) salt
5 g (1 tsp) sugar
small knob lard
15 g (1/2 oz) fresh yeast
150 ml (1/4 pt) tepid black coffee
50 g (2 oz) vanilla sugar
50 g (2 oz) dried apricots, chopped
50 g (2 oz) dried figs, chopped
50 g (2 oz) almonds, roughly chopped
5 g (1 tsp) salt
5 g (1 tsp) sugar
small knob lard
15 g (1/2 oz) fresh yeast
150 ml (1/4 pt) tepid black coffee
50 g (2 oz) vanilla sugar
50 g (2 oz) dried apricots, chopped
50 g (2 oz) dried figs, chopped
50 g (2 oz) almonds, roughly chopped
for the Topping
25 g (1 oz) butter
40 g (1 1/2 oz) plain flour
25 g (1 oz) vanilla sugar
15 g (1 tbsp) instant coffee
40 g (1 1/2 oz) plain flour
25 g (1 oz) vanilla sugar
15 g (1 tbsp) instant coffee
method
1. Mix the flour, salt and sugar in a bowl and rub in the lard.
2. Blend the yeast with the coffee and add to the flour, mixing to a soft dough that leaves the bowl clean.
3. Cover with lightly greased polythene and leave to rise in a warm place until doubled in size.
4. Line and grease a 450 g (1 lb) loaf pan. Gently knead in the sugar, apricots, figs and almonds, place in the prepared pan and cover with lighly oiled polythene. Leave to prove in a warm place until the mixture comes to the top of the pan.
5. For the topping, rub the butter into the flour until the mixture resembles breadcrumbs. Stir in the sugar and coffee and spoon over the loaf. Bake for 40-45 minutes at 200°C (400°F) Gas 6.
6. Cool in the tin for 10 minutes and then turn out onto a wire rack.
7. Serve warm or cold, sliced and spread with butter.
2. Blend the yeast with the coffee and add to the flour, mixing to a soft dough that leaves the bowl clean.
3. Cover with lightly greased polythene and leave to rise in a warm place until doubled in size.
4. Line and grease a 450 g (1 lb) loaf pan. Gently knead in the sugar, apricots, figs and almonds, place in the prepared pan and cover with lighly oiled polythene. Leave to prove in a warm place until the mixture comes to the top of the pan.
5. For the topping, rub the butter into the flour until the mixture resembles breadcrumbs. Stir in the sugar and coffee and spoon over the loaf. Bake for 40-45 minutes at 200°C (400°F) Gas 6.
6. Cool in the tin for 10 minutes and then turn out onto a wire rack.
7. Serve warm or cold, sliced and spread with butter.
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