Combine flour, salt, sugar, yeast, milk, eggs, and butter in a mixer with a dough hook.
Mix on slow speed for three minutes then medium speed for five minutes until a soft dough forms.
Place dough in a clean bowl, cover, and leave to rise for one hour.
Combine citrus zest, toasted almonds, mixed peel, dried cranberries, and lemon juice.
Incorporate the citrus mixture into the dough by hand.
Grease a 23cm round deep spring-form cake tin.
Shape the dough into a ball and place it in the prepared tin.
Cover and leave to rise for three hours or until the dough reaches the top of the tin.
Preheat oven to 200°C and bake the bread on the middle shelf for 20 minutes.
Mix egg whites, sugar, and ground almonds into a paste.
Remove bread from oven after 20 minutes and spread paste over the top.
Sprinkle with flaked almonds and sugar.
Reduce oven to 180°C and bake for another 20 minutes.
Cool in the tin for 10 minutes then release and cool completely on a wire rack.