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