Recipes

Failsafe 'almond' bread

"My mum made me some failsafe 'almond' bread - with cashews of course! - thanks to Linda

79cashew

4 egg whites
1 cup plain flour, sifted
120ml of caster sugar
1 cup raw cashews

Beat the egg whites with mixer until thick. Add sugar gradually until peaks form. Stirring by hand, add the flour slowly. Once it is well mixed, add the cashews. Pour in a small shallow tray, lined with greaseproof paper. Bake for 25-30 mins at 160 degrees (for fan forced oven). It should be just firm but not overbaked. Once completely cool, wrap it in a clean tea towel and let sit for one day. Use a sharp knife to cut the cake into thirds lengthways. Then cut each piece into slices, 2-3mm thick. Put the pieces onto a tray and into a fan-forced oven for about an hour at 100 degrees to dry them out. Check regularly to make sure they don't turn brown - they should be pale gold and crisp. Once cool, store in a well sealed box to maintain freshness.

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