Bishop’s Bread

For the bishop’s bread, melt butter. Cream 70 g sugar, 1 egg and 4 yolks in a food processor.

In the meantime, finely chop figs, walnuts, almonds, raisins and candied fruit and add to the mixture with half of the flour while stirring.

Beat egg whites until almost stiff, then add remaining sugar by spoonfuls and fold into mixture alternately with remaining flour.

Stir in the butter, which has cooled well again. Pour the mixture into a greased pan sprinkled with breadcrumbs and bake the bishop’s bread at medium heat for 45 minutes.

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