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Toasted English Cake
Robert Haviv

English Cake

Quite dry so good with coffee
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Ingredients Method Notes

Ingredients
  

  • 3 eggs separated
  • 3/4 cup sugar in 1/4 cup and 1/2 cup portions
  • 100 grams margarine salt free
  • 2 teaspoons sugar vanilla or substitute vanilla essence
  • 1 cup mixed dried nuts and raisins
  • 1 lemon juice only
  • A bit of milk need 3 Tablespoons of liquid including the lemon juice
  • 1 1/4 cups flour
  • 1 teaspoon baking powder
  • Sesame seeds

Method
 

  1. Heat oven to 180º C (160º C for Fan oven)
  2. Whip 1/4 cup sugar with egg whites
  3. Mix the "soft" bits, except egg whites, in another large bowl (margarine, 1/2 cup sugar, egg yolks, sugar vanilla, nuts and raisins, lemon juice, milk - some of which are not so soft)
  4. Add flour and baking powder to large bowl
  5. Add egg whites (I guess you fold them in)
  6. Mix
  7. Pour into greased pan
  8. Sprinkle with sesame seeds
  9. Bake until golden on top (40-45 min)

Notes

After a day or so Galit will slice and lightly toast English cake. It then becomes a very soft biscotti. The photo is of toasted English Cake.