How to Make Apple and Blackberry Kuchen

Instructions

1. Mix the milk yeast and 1 tsp of sugar in a bowl; leave is a warm place for the yeast to activate; this should take about 10 minutes. You’ll know when the yeast has started to work as there will be bubbles on the surface.
2. In a large mixing bowl, mix the flour, the rest of sugar and salt.
3. Add the eggs, lemon zest, nutmeg and vanilla to the bubbly, yeasty, milk.
4. Tip the liquid into the dry ingredients (flour etc) and mix to form a loose dough
5. As the dough is quite rich it is very loose and sticky, if you use the traditional method of flouring your surface it will dry out the dough. Then it won’t be as lusciously soft when its cooked. Instead you need to oil the surface. Pour a little of the oil onto your surface and oil you hands (I always think that it must be good for your nails) it should be lightly oiled not an oil slick. Knead the dough for about 10 minutes until it turns silky smooth.You will probably think that this will never happen but persevere, it will.
6. Put the dough into a lightly oiled bowl and cover will oiled cling film or a tea towel. Leave in a warm place for about 1 1/2 hours for it to double in size. You can do all of this in the evening and leave it to prove over night if you like.
7. Once the dough has doubled in size knock it back – the easiest (and most satisfying way is to punch it a couple of times). Knead the dough for 30 seconds and then shape it to fit into your oiled tin. Cover with a tea towel (or oiled cling film) and leave in a warm place for 20 minutes. Put the oven on at gas mark 6 or 200 degrees C.
8. Mix the egg, cream and the nutmeg. Brush the glaze over the proved dough; don’t feel that you need to use all of it.
9. Combine the sugars and allspice.
10. Scatter the chopped apple and blackberries over the glazed dough.
11. Sprinkle the spiced sugar over the apple and blackberries. Place the cake into the oven for 10 minutes.
12. Take the bread out and sprinkle with the flaked almonds. Return to the oven and lower the temperature to 180 degrees C or gas mark 4, cook for another 20 minutes.
13. Remove from the oven and place the cake onto a wire frame
14. Mix the icing sugar and water to form a paste; drizzle over the warm cake using a knife. I like to think of myself as a bit of a Jackson Pollock at this stage.
15. Leave to cool for about 10 minutes and then eat; I enjoy it with tea or a glass of bubbly.