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March 17, 2018

Lemon and Walnut teabread

The unusual combination of walnuts and fresh zesty lemon works well here.  Unusually for a teabread, whisked egg whites are added to the batter, making it light and airy.  Keep for three days in an airtight container or freeze for two months wrapped in foil.

Ingredients :
  1. Unsalted butter, softened - 1/2 cup (115 g)
  2. Sugar - 1/2 cup (100 g) 
  3. Eggs, separated - 2 nos 
  4. Grated rind of 2 lemons
  5. Lemon juice - 3 tbsp
  6. All purpose flour - 1 3/4 cups (200 g)
  7. Baking powder - 2 tsp
  8. Milk - 1/2 cup (120 ml)
  9. Walnuts, chopped - 1/2 cup (50 g)
  10. Pinch of salt

Method :

1.  Preheat the oven to 180 C.  Grease and line up the baking pan with parchment paper.

2.  Beat the butter with sugar.  Beat in the egg yolks, lemon rind and juice.  Set aside.

3.  Sift the flour and baking powder over the butter mixture in batches and stir well, alternating with the milk.  Fold in the walnuts.

4.  Put the egg whites into a clean, grease-free bowl and whisk until they form stiff peaks.  Fold a large tablespoon of the egg whites into the walnut mixture to lighten it.  Fold in the remaining egg whites until just blended.

5.  Bake for 45 to 50 mins or until the toothpick inserted comes out clean.

Enjoy baking!!!

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