500g strong white bread flour
3 tablespoons sugar
1 teaspoon salt
1 teaspoon grated lemon zest
1/2 teaspoon cardamom seeds
1 package active dry yeast
8 ounces warm water (about 50 degrees celcius)
2 tablespoons vegtable oil
125g glace cherries
75g flaked or chopped almonds
75g dried currants or raisins
1 tablespoon melted butter
2 tablespoons sugar
In a large bowl of an electric mixer, combine 225g flour, 3 tablespoons sugar, salt, lemon zest, cardamom and yeast. Add water and oil and beat for 2 minutes at medium speed.
By hand fold in cherries, almonds and currants and 225g flour. Mix until dough comes together and pulls away from the sides of the bowl.
Turn out onto a lightly floured surface and knead dough 5 to 10 times. Place dough in a greased bowl, turning to coat top of dough. Cover with cling film and a towel and leave in a warm place to rise until doubled (about 1 hour).
Grease a baking tray. Turn raised dough out onto greased tray and form into a ball. With greased hands, stretch and press dough to form a 12 inch round. Brush with melted butter. Prick dough several times with a fork. Cover with cling film and a towel and leave in a warm place to rise until doubled (about 45 minutes).
Heat oven to 200C/ 400F/ Gas Mark 6. Uncover dough and sprinkle with 2 tablespoons sugar. Bake for 15 to 20 minutes until golden brown. Immediately remove from baking tray and place on serving tray to cool. Cut into wedges with a pizza knife or serrated knife. Lovely served warm :)