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Cooking

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Egg White Nut Loaf

·
10 servings

  1. Whisk the egg whites

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

  2. Make the batter

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

  3. Pour into the tin

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

  4. Bake

    Place in a preheated oven at 180°C and bake for about 20 minutes until golden.

  5. Let it cool

    Let the loaf cool and rest, ideally until the next day.

  6. Slice it up

    Remove from the tin and cut into the thinnest slices possible, then arrange them on a baking tray lined with parchment paper.

  7. Dry in the oven

    Dry in the oven

    Dry out in the oven at around 80°C.

  8. You're done!

    Enjoy your meal · 7 steps behind you

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