Ingredients

Method

• 270 g cake flour
• 1/2 t baking powder
• 1/4 t bicarbonate of soda
• 1/4 t salt
• 1/2 t ground cinnamon
• 1/4 t ground ginger
• 1/4 t ground allspice
• 1/4 t ground nutmeg
• ground cloves, a pinch
• 25 g chopped mixed peel
• 40 g seedless raisins
• 20 g chopped almonds
• 4 extra-large free-range eggs, separated
• 2/3 cup honey
• 50 g Muscovado sugar
• 1/4 cup sunflower oil
• 2 T strong coffee
• 1 lemon, zested

Method

Ingredients

1. Preheat the oven to 160ºC. Sift together the flour, baking powder, bicarbonate of soda, salt and spices. Mix the peel, raisins and almonds with a spoonful of the flour mixture.
2. Beat the egg yolks until frothy, then add the honey, sugar and oil and beat until thick.
3. Add the coffee, the rind and gradually mix in the sifted flour mixture, then the fruit and nuts.
4. Beat the egg whites with a pinch of salt until stiff. Stir a quarter of the egg whites into the egg yolk mixture, then fold in the remaining egg whites. Spoon into a greased and lined 20cm X 10cm X 5.5cm loaf tin. Bake for an hour or until a tester comes out clean.
5. Allow to cool in the tin for 5–10 minutes before turning onto a wire rack. Cool completely, then wrap in foil and store in an airtight container for a day or two before cutting, as it improves on keeping. Serve thinly sliced.

Find more sweet recipes here.

Photography: Jan Ras
Production: Abigail Donnelly
Food assistant: Bianca Strydom