Made for Gumboot Girls September
2016
Adapted from Robert’s
birthday 2006
5 eggs, separated
1 cup sugar
1 cup melted butter / oil
2 cooking apples peeled and
grated / cooked quinces
125g ground poppy seeds
1 teaspoons vanilla
20g baking powder
40g self-raising flour (rice or buckwheat + baking powder)
125g coarsely chopped
walnuts
Icing sugar, for dusting
Preheat oven to 180°C.
Grease and line 20cm cake
tin.
Beat egg whites until stiff.
Beat the egg yolks and
sugar until pale.
Add remaining ingredients to
the yolks, except the whites. Mix well.
Fold in the whites.
Pour mixture into prepared
tin and bake for about 1 hour or until cooked when tested with a wooden skewer.
Cool then turn out onto a serving
plate.
Dust with icing sugar.
Serve with yoghurt and more
of the quinces.
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