Ingredients
- 60g melted butter
- 2 cups fresh breadcrumbs (made with day-old bread, crusts removed)
- 2 cups unsweetened cooked apple puree or apple sauce
- 3 large eggs, separated
- 4 tbsp sugar
- 1/4 tsp salt
- 1/2 cup pecans, roughly chopped
- 1/3 cup sultanas, optional
- add 1/4 cup brandy (optional)
- zest of lemon and vanilla essence
- icing sugar and pure cream to serve
Method
Preheat the oven to 180C.
Generously butter a 23cm cake tin with butter and dust with a tablespoon of fine breadcrumbs.
Melt butter in a large frypan, add the remaining breadcrumbs and toss over a low heat until the breadcrumbs are golden and toasted. Allow to cool.
In a large mixing bowl, blend the apple puree with the yolks and 2 tablespoons of sugar. Mix well.
Add the toasted breadcrumbs to the apple puree mix. Stir well to combine.
In a separate bowl, beat the egg whites with salt until stiff. Add remaining sugar.
Gently fold the egg whites into the breadcrumb-apple mix, along with the pecans and sultanas, if using.
Pour batter into prepared cake tin and bake for 60-70 minutes or until a skewer comes out clean.
Dust with icing sugar and serve warm with pure cream.
