Ingredients

• 400g/14oz strong white flour
• 7g salt
• 40g/1½oz caster sugar
• 10g instant yeast
• 120ml/4fl oz milk
• 4 free-range eggs
• lightly whisked
• 100g/3½oz softened unsalted butter
• cut into small pieces
• plus extra for greasing
• 2 lemons
• finely grated zest only
• 1 orange
• finely grated zest only
• 100g/3½oz toasted flaked almonds
• 100g/3½oz mixed candied peel
• 100g/3½oz dried cranberries
• ½ lemon
• juice only
• 2 free-range egg whites
• 25g/1oz sugar
• 25g/1oz ground almonds
• 50g/1¾oz flaked almonds
• caster sugar
• to sprinkle

Directions

• To make the dough
• combine the flour
• salt
• sugar
• yeast
• milk
• eggs and butter in a food mixer fitted with a dough hook. Mix on a slow speed for three minutes and then set on a medium speed for five minutes
• to work the mixture together into a soft dough. If you haven’t got a mixer
• mix the dough ingredients together by hand and knead on a lightly floured surface until you get a soft
• elastic dough.
• Tip the dough into a clean bowl
• cover and leave to rise for one hour.
• For the citrus mixture
• combine the citrus zest with the toasted almonds
• mixed peel
• dried cranberries and lemon juice.
• Add the citrus mixture to the dough and use your hands to incorporate it into the dough.
• Grease a 23cm/9in round deep spring-form cake tin.
• Shape the dough into a ball and place it into the prepared tin.
• Cover
• or place inside a large plastic bag
• and leave to rise for three hours
• or until the dough has reached the top of the sides of the tin.
• Preheat the oven to 200C/400F/Gas 6 (in a fan oven) and bake the bread on the middle shelf for 20 minutes.
• For the topping
• in a bowl stir together the egg whites
• sugar and ground almonds to make a paste.
• After 20 minutes of baking
• remove the bread from the oven and spread the paste over the top. Sprinkle with flaked almonds and a little more sugar.
• Reduce the oven temperature to 180C/350F/Gas 4 and return to the oven for a further 20 minutes. If it is going to brown towards the end of baking then cover it loosely with foil.
• Remove from the oven and leave to cool in the tin for 10 minutes; then release the sides of the tin. Remove from the tin and leave to cool completely on a wire rack.