100 g blanched almonds
200 g white sugar, (may decrease to 150 g)
2 egg yolks
2 tsp lemon juice

250 g full cream milk
10 g instant dried yeast
15 g sugar
450 g cake wheat flour
1/2 tsp cardamom
2 eggs
30 g unsalted butter, at room temperature
165 g golden raisins or sultanas
30 g candied lemon peel
1 tbsp lemon zest, grated

Glaze – optional and not traditional
100 g butter, melted
150 g icing sugar


  • Place almonds into mixing bowl. Grind 15 sec/speed 9. Add sugar and grind a further 10 sec/speed 9. Add egg yolks and lemon juice. Blend 10 sec/speed 5. Scrape down sides of the bowl and repeat.
  • Place the paste on a long piece of plastic wrap and shape into a sausage about 3 cm thick and 25 cm long. Roll the plastic up around the paste and twist the ends closed. Refrigerate until required.


  • Place milk, yeast and sugar into mixing bowl. Warm 3 min/37°C/speed 1.
  • Add flour, cardamom, eggs and butter. Knead 3 min/knead.
  • Lightly oil the outside of the dough. Place in a ThermoServer (See our facebook page for fantastic ways to get a ThermoServer into your kitchen), or a large bowl. Leave in a warm place until proved double the size. (Approx. 40 minutes.)
  • Preheat the oven to 200°C.
  • Tip dough out onto a bread mat or a lightly floured surface. Punch down and place raisins, lemon peel and zest in the centre of the dough and knead until well incorporated.
  • Roll out 15 cm x 32 cm.
  • Remove almond paste from plastic and place in the centre of the dough. Fold the dough over the paste and lightly wet the ends and encase the paste in the dough by pinching together all the joins.
  • Place the dough seam side down on a lightly oiled baking sheet or baking paper. Cover lightly and allow to prove until doubled in size. About 30 minutes.
  • Brush the bread with a little milk and bake for 10 minutes. Reduce temperature to 160°C and bake a further 40 – 45 minutes until golden brown.


  • Remove from the oven and either allow to cool and serve, or as soon as it comes out of the oven, brush liberally with butter and immediately sprinkle with icing sugar. Allow to cool and serve. The butter soaks into the sugar and forms a lovely sweet buttery outside.

Cook’s Tips

  • For a more luxurious bread, replace raisins with chopped crystallized ginger, cranberries and chopped walnuts.

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