Chef Cathal Armstrong of Restaurant Eve
Adapted by StarChefs
Yield: 8-10 servings
- 1 (0.6-ounce) cake fresh yeast (sold in refrigerated section
- ¾ cup caster or superfine sugar
- 1 cup milk
- 4 cups unbleached white flour, sifted
- 1 teaspoon salt
- 1 teaspoon grated nutmeg
- 1 teaspoon grated allspice
- 1 teaspoon cinnamon
- 4 ounces butter
- 2 eggs
- 1 ½ cups sultanas or golden raisins
- ¾ cup currants
- ½ cup chopped candied citrus peel (orange, lemon and/or
- Zest of 1 lemon
Preheat oven to 400°F. Mix the yeast with a teaspoon each
of the sugar and milk. In a large bowl, mix the flour, salt and
spices. Rub in the butter and blend by hand with the remaining
sugar. Beat the eggs and warm the milk, and add both to the yeast
mixture. Combine with dry ingredients to form a dough. Knead the
dough until fairly firm, but pliable. Add the sultanas, currants,
candied citrus peel and grated lemon rind, mixing with hands.
Cover and let stand in a warm place until the dough has risen
to twice its size. Place in a 9-inch round cake tin lined with
greased parchment paper and let stand an additional 30 minutes.
Bake for about 1 hour or until golden brown.
Beverage Pairing: Chef Cathal suggests a sweet
white dessert wine such as Oremus Tokaji Essencia 1995.