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Almond and orange bread
Almond and orange bread
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Prep Time:
30 minutes
Cook Time:
75 minutes
Total Time:
105 minutes
Delightful almond orange loaf perfect for afternoon tea or a quick workday snack.
Ingredients:
  • Melted butter, for greasing
  • 3 free-range egg whites, at room temperature
  • 115g (1/2 cup) caster sugar
  • 100g almond kernels
  • 20.00 ml finely grated orange rind
  • 115g (3/4 cup) plain flour
Instructions:
  • Preheat your oven to 180°C. Grease a 9 x 22cm bar pan with melted butter and line it with non-stick baking paper, leaving some overhang on the sides.
  • Whisk egg whites in a large, clean, dry bowl using electric beaters until soft peaks form. Gradually add sugar, whisking after each addition until dissolved. Gently fold in almonds and orange rind using a large metal spoon.
  • Sift the flour over the egg white mixture and delicately blend using a large metal spoon. Transfer the batter into the prepared pan and even out the top. Bake in a preheated oven for 40-45 minutes or until set and dry. Once baked, carefully remove from the pan, peel off the paper, and set on a wire rack to cool for 1 1/2 hours.
  • 1. Preheat your oven to 140°C. Using a serrated knife (electric knives work well too), slice the loaf into 5mm thick slices. Arrange the slices in a single layer on 2 baking trays. Bake in the preheated oven for 30 minutes, swapping the trays halfway through cooking, until the slices are dry and crispy. Allow to cool on the trays, then store in a clean, dry airtight container.

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