Almond Fruit Bread
|Almond essence||1 Teaspoon|
|Caster sugar||110 Gram (1/2 cup)|
|Plain flour||125 Gram, sifted (1 cup)|
|Almonds||60 Gram, slivered|
|Glace cherries||125 Gram, chopped|
|Glace pineapple||60 Gram, chopped|
|Glace apricots||60 Gram, chopped|
|Glace ginger||60 Gram, chopped|
1.Beat egg whites and almond essence until soft peaks form.
Add caster sugar, a spoonful at a time, beating well after each addition.
2.Fold in flour, almonds, cherries, pineapple, apricots and ginger.
Spoon mixture into a lightly greased and lined 25 cm x 8 cm loaf pan.
Bake at 180°C for 35-40 minutes or until firm.
3.Turn out onto a wire rack to cool completely.
Wrap in aluminium foil and set aside for 1-2 days.
Using a very sharp serrated knife, cut bread into wafer thin slices.
Place slices onto an oven tray lined with baking paper and bake at 150°C for 35 minutes or until dry and crisp.
Remove from oven and cool on wire rack.