It’s not complicated, just a bit of rubbing in, stirring and assembling. Sounds too good to be true, so let’s give it a go and see.
Before you start put the oven on, it won’t be long before you need to bake. The temperatures you need to know are 180C Fan/ 200C/ 350F/ Gas 4.
I’m using a bag of extra large mixed sultanas from Asda (for my UK readers). You can use any dred fruit, but do try to find the extra large ones, thier texture in the finished cake is worth looking them out.
Start off with a large bowl, then tip in the two flours, baking powder, salt and sugar. Mix these dry ingredients together. Then drop the butter in and using your fingertips to rub the butter into the flour mixture, we are aiming for a breadcrumb like texture.
In another bowl mix together the cream and egg then tip this into the flour mix and use a knife to bring this all into a dough. Once the moisture is combined get in there with your hands and bring it together but don’t overwork it.
On a floured work surface roll the dough out to about 35 x 45cm.
Spread the whole surface with the apricot jam, sprinkle over the cinnamon sugar and finally the fruit.
With the widest side close to you roll up the dough and its toppings a-la-swiss-roll-ish. Punch the ends closed and then bend the roll into a croissant shape. Add 5 slits to the outer edge. Paint the whole shebang with milk and then bake for 45 mins.
For The Icing
Once baked allow the cake to cool completely before you ice it. To make the icing simply stir together the icing sugar and lemon juice and drizzle it all over the cake, don’t stress about it looking too tidy.
You can top this off with glace cherries, but I’m not bothering, I don’t want to delay getting my teeth into this!