Brought to you by Snap A Bite.

Vanilla custard cake-bread

Preparation time: 4 hours
Cooking time: 30 minutes
Serves: 3 loafs of 5 inch/12,7 cm diameter


500 gr flour
1 teaspoon(s) of salt
1 tablespoon(s) of yeast
180 ml milk
3 egg(s)
85 gr honey
6 tablespoon(s) of butter
1 teaspoon(s) of nutmeg
1/4 teaspoon(s) of cinnamon
1/4 teaspoon(s) of cloves
1 lime(s)
2 teaspoon(s) of vegetable oil
70 gr almonds
300 gr dried fruit
3 tablespoon(s) of almonds


Mix half of the flour and salt.
Add the milk, 2 eggs, honey and butter and mix well.
Add half of the remaining flour, yeast, nutmeg, cinnamon, cloves and lime zest and mix.
Add the remaining flour to make a soft, slightly sticky dough. Knead for 8 minutes.
Place the dough into a bowl and coat it with the vegetable oil.
Let rise until doubled (about 2 hours)

In the meantime: prepare the custard according to this recipe.
Add some extra cornstarch as you will want a thick custard.
Set aside to cool.

Spread the dough into a large rectangle. 
Spread the nuts and fruit (I used raisins, dried figs and dried apricots) on top.
Roll up the dough and knead to incorporate the fruit and nuts.

Grease three 5 inch / 12,7 cm round loaf pans. 
Sprinkle some extra flour over the butter and shake the pan to evenly coat it.
Beat the remaining egg with a fork.

Divide the dough in three balls.
Divide each ball in two smaller balls: 2/3 and 1/3 of the dough.
Make a large circle of both dough balls.
Place the 2/3 dough ball in the pan covering the bottom and the sides of the pan.
Spoon in custard until it reaches the top of the dough.
Place the smaller circle on top as a lid and press the seam and edges.
Brush the top with egg wash.
Sprinkle shaved almonds over the top.

Let rise for about 1 hour in the oven on 40°C/100°F.

Bake for 30 minutes on 190°C/370°F until golden brown.
Let cool completely before slicing.


recipe adapted from Cooking Lessons