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Sunday, 22 May 2016

Baking a Fruity Almond Twist With a Sourdough Starter

The twist in the title is literally derived from the fact that we divide our dough in half and then twist the two dough ropes into each other when we make this delicious tea bread. There are many variations of tea bread available, but I love the freshness that the lemon bring to this one. As usual, I will be using my sourdough starter, but I will also give advice for using other raising agents in the blog.


Mix 6 cups white bread flour and 1/3 cup (65 ml) brown sugar. Add 1 teaspoon (5 ml) salt. Mix the dry ingredients well.
Option 1: If using instant dry yeast, add 1 packet to the dry ingredients.


Melt 6 tablespoons (75 ml) butter and heat (do not boil) 1 cup milk.
Option 2: If you are using active dry yeast, dissolve 1 packet in the milk and allow time to become frothy.


Lightly beat two eggs.


Grate the rind of 1 lemon into the dry ingredients.


Then squeeze the juice of the lemon into the bowl.


Add two cups sourdough, the eggs, the butter and the milk.


Bring everything together in a bowl.


Knead for about ten minutes on a floured surface until the dough becomes like an elastic ball.


Cover with plastic and allow to rise in a warm dry place.


The dough should double in size more or less.


Knock the dough back on a floured surface and divide into two balls.


Add half a cup (125 ml) raisins to 1/2 cup (125 ml) almonds.


Add 1 teaspoon (5 ml) nutmeg, 1/2 cup (125 ml) brown sugar and a splash of (25 ml/2 tablespoons) brandy.


Also add 2 egg whites.


Shape the two dough balls into worms and flatten them out a little.


Prepare a bunt tin/springform tin with non-stick spray and brush with flour.


Spread the nut and raisin filling over the two flattened worms and twist them together.


Spiral the twisted dough into the cake tin.


Cover with plastic and allow to rise a second time.


Once risen, bake in a preheated oven at 200°C for 30-35 minutes. It is ready if you hear a hollow sound when you knock on it.


Mix together 4 tablespoons (50 ml) icing sugar, the juice of half a lemon and a tablespoon (12,5 ml) honey.



Allow the cake to sit in the tin for a while to sweat a little so it will loosen more easily.


Remove the outer rim of the cake tin.


Now remove the base and inner rim. Allow to cool completely on a wire rack. I also recommend you cover it with a damp cloth to prevent a hard crust from forming.


Drizzle the icing mixture over the cake once cooled and dust with almonds.


Serve with tea or coffee.


Marietjie Uys (Miekie) is a published author. You can buy her books here:You can purchase Designs By Miekie 1 here.
Jy kan Kom Ons Teken en Verf Tuinstories hier koop.
Jy kan Kom Ons Kleur Tuinstories In hier koop.
Jy kan Tuinstories hier koop.
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