CARDAMOM ALMOND BREAD
Recipe By: Marie Claire Zest; Michele Cranston; Murdoch Books; ISBN 1 74045 261 5 Category: Baking Breads Cakes etc
Ingredients:
- 90 g blanched almonds coarsely chopped
- 80 g caster sugar
- 3 egg white
- 85 g flour cake
- 1/4 tsp ground cardamom
- 2 orange zest
Method:
Preheat the oven to 180C (350F/Gas 4).
To make the almond bread, oil an 8 x 22 cm (3 x 9 in) loaf tin and line it with baking paper.
Whip the egg whites until they are stiff and then slowly whisk in the sugar.
When the sugar has been fully incorporated and the whites are glossy, fold in the flour, orange zest, almonds and cardamom. Spoon the mixture into the prepared tin and bake it for 40 minutes.
Cool the almond bread on a wire rack . When it is cold, cut it into thin slices with a serrated knife and spread the slices out on a baking tray.
Bake at 140C(275F/Gas 1) for 15 minutes or until the slices are crisp. Allow them to cool down completely on a wire rack before storing them in an airtight container.
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