This is an egg white version of a traditional Bishop’s bread. I made this loaf three times over the last week since I managed to have plenty of leftover egg whites in the fridge and I didn’t feel like making a pavlova. I am not a big fan of candied fruit, therefore this version is simplified and uses nuts and sultanas only. You can of course use all sorts of dried fruit to suit your pallet.
Makes: 1 loaf
Preparation: 20 minutes (+ cooling)
Baking: 40 minutes
8 egg whites, at room temperature
180 g caster sugar
160 g continental flour (this type of flour has slightly bigger grain and it is available from Coles in the baking section)
80 g nuts (such as walnuts, almonds, pistachios etc.), ground
+ some extra, to decorate
pinch of salt
70 g unsalted butter, melted
100 g dark chocolate, chopped
50 ml whipping cream
- Preheat the oven to 180℃ and grease well a loaf pan.
- Place the egg whites with the pinch of salt and sugar into a dry clean bowl and whip until thick and glossy.
- Gradually, fold in the flour, nuts and melted butter. Pour the mixture into the prepared pan and bake for approximately 40 minutes.
- Allow to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Place the chocolate and cream into a heatproof bowl set over a pot of simmering water. Make sure the bowl is not touching the water underneath. Stir occasionally until smooth and silky.
- Pour the chocolate mixture over the cooled bread, using a pallet knife to gently spread it over the top and the sides. Top with walnuts and leave to set.