November 16, 2016
These are lovely and keep for ages in an airtight tin. Dairy free too!
- Prep: 10 mins
- Cook: 20 mins
1Heat oven to 180C with the rack in the centre position
2Line a 9x8x23cm loaf pan with paper in the bottom – if you have a larger pan feel free to use it, but this is about the minimum that will accommodate the mix!
3Beat eggs, salt, sugar and vanilla together until very pale and fluffy. Preferably use an electric mixer on high speed.
4Stir in citrus rind
5Stir in Cake and Biscuit mix gently.
6Turn into prepared pan
7Bake 45 to 60 minutes until lightly browned and loaf springs back when pressed in the centre.
8Cool in the tin, then wrap in plastic wrap and freeze for a few hours or overnight.
9Cut into thin slices with a good sharp knife
10Bake the slices at 130-150C for 30-50 minutes, inspecting regularly, until the slices are lightly browned and dry.
11Cool on a wire rack and store in an airtight container – they last a long time, given the chance!