Lemon Fruit Twist
Serves 10 - 12
Cook time: 0h 25m
Ingredients:
Twist Ingredients:
2 ¼ cups self raising flour
60g Stork Bake
1 tbsp castor sugar
2 tbsp sultanas
2 tsp grated lemon rind
1 egg, lightly beaten
½ cup milk
2 tbsp mixed peel (candied citrus peel)
2 tbsp chopped glacé cherries
Sugar Glaze Ingredients:
1 tbsp sugar
2 tbsp boiling water
Lemon Icing Ingredients:
3/4 cup icing sugar
1 tbsp lemon juice
15g Stork Bake
1 tbsp boiling water (approximately)
Method:
Twist Method:
1.Set the oven to 180ºC and lightly grease a baking tray.
2.Sift flour into a bowl and rub the Stork Bake into it until it resembles breadcrumbs.
3.Stir in sugar, sultanas and lemon rind, then add the egg and enough of the milk to mix to a soft, pliable dough.
4.Knead on a lightly floured surface until smooth, then divide into three equal amounts.
5.Roll each third into a roll about 40cm long, then plait the three rolls firmly together.
6.Place on prepared baking tray and press ends of plait together to form a circular shape.
7.Bake in preheated oven for about 20 minutes, brush with sugar glaze and bake for a further 5 minutes.
8.Place on a wire rack to cool.
9.Drizzle with icing and sprinkle with chopped cherries.
Sugar Glaze Method:
1.Combine sugar and water in a bowl and stir until sugar is completely dissolved.
Lemon Icing Method:
1.Sift icing sugar into a bowl, stir in Stork Bake, lemon juice and enough water to mix to a pouring consistency. Drizzle over the lemon twist and sprinkle with mixed peel.
Keeping time: 1 day.
Note: You can find candied citrus peel in the baking aisles of supermarkets where the glacé cherries are.
