Egg White Nut Loaf
· 10 servings
Whip the egg whites
Put the egg whites in a bowl, add a pinch of salt and whisk into a stiff foam.
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.
Pour into the tin
Pour the batter into a tin greased with oil and dusted with coarse flour or semolina.
Bake
Place in a preheated oven at 180°C and bake for about 20 minutes until golden.
Let it cool
Let it cool and rest, ideally until the next day.
Slice it thin
Remove from the tin and slice as thinly as possible, then arrange the slices on a baking sheet lined with parchment paper.
Dry in the oven
Dry the slices in the oven at about 80°C.
