SERVES 8-10
-sunflower oil, for greasing;
-7 egg white;
-175g/6oz/scant 1 cup unrefined caster (superfine) sugar or rapadura;
-115g/4oz/1cup flaked (sliced) almonds, toasted;
-115g/5 1|2 /1 1|3 cups plain (all-purpose) flour, sifted, plus extra for flouring;
-75g/3oz/6tbsp butter or non-hydrogenated margarine, melted.
1. Preheat the oven to 180C/350F/Gas 4 and grese and flour a 1kg/2 1|4 lb loaf tin (pan). Whisk the egg whites untill they are very stiff but not crumbly. Fold in the sugar gradually, then the flaked, oasted almonds, sultanas and lemon rind.
2. Fold the flour and butter into the mixture and tip it into the prepared tin. Bake for about 45 minutes until well risen and pale golden brown. Cool for a few minutes in the tin, then turn out and serve waarm or cold, in slices.
Nutritional info per portion: Energy 25 kcal/1083 kj; Protein 6.8g; Carbohydrate 43.2g of which sugar 29g, Fat 7.5g of which saturate 0.8g, Cholesterol 3mg, Calcium 74mg, Fibre 1.7g, Sodium 56mg.