Pistachio & Cranberry Bread

• 150 Egg whites
• 150g caster sugar
• 150g plain flour sifted
• ½ teaspoon vanilla bean paste
• 1 orange, finely zested
• 90g pistachios (shelled)
• 90g dried cranberry
• 60g glace ginger diced
  
  

Whip egg whites until stiff peak. Add the vanilla and sprinkle in the sugar and whip until dissolved. Fold in the flour, then the fruit, nuts and zest. Pour into a lined baking pan and smooth over the top. Bake at 175 for 15-20 minutes.

Allow to cool completely before slicing. With a sharp bread knife slice the loaf in thin slices and place on a cake rack with a tray underneath. Place in a warm oven about 100 -120 degrees and dry for about 5 to 10 minutes until dry and crisp. Allow to cool and store in an airtight container.