Egg White Nut Loaf

Step-by-step method

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At a glance

You're making a light, lightly-sweet nut loaf by whipping egg whites into a stiff foam, folding in sugar, carob, flour, and nuts, then baking it. The real time commitment comes after baking—you'll want to let it cool overnight, slice it paper-thin, and then dry out the slices in a low oven to get that perfect texture for dunking in tea or coffee.

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    Whip the egg whites

    Put the egg whites in a bowl, add a pinch of salt and whisk into a stiff foam.

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    Make the batter

    After whisking for about 2-3 minutes, add the sugar and carob. Whisk for another 30 seconds, then add the flour. Whisk again until everything is combined. Finally, stir in the nuts with a wooden spoon.

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    Pour into the tin

    Pour the batter into a tin greased with oil and dusted with coarse flour or semolina.

Egg White Nut Loaf

ingofbaking
Active time total 1 h 40 min
Prep 20 min Cook 1 h 20 min
Plus overnight of resting (not counted in active time)
7 Ingredients
7 Steps
Medium Difficulty

Ingredients — what you'll need

You only need 7 ingredients

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About this recipe

This loaf even made its way onto our table alongside the Christmas cookies. It's light, dry and not too sweet — perfect for dunking in tea or coffee.

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