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Toasted English Cake

English Cake

Robert Haviv
Quite dry so good with coffee

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

Instructions
 

  • Heat oven to 180º C (160º C for Fan oven)
  • Whip 1/4 cup sugar with egg whites
  • 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)
  • Add flour and baking powder to large bowl
  • Add egg whites (I guess you fold them in)
  • Mix
  • Pour into greased pan
  • Sprinkle with sesame seeds
  • 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.