Anna Wallmo’s Bishop’s Bread

Anna Wallmo’s Bishop’s Bread (as served at Saxå Chamber Music Festival)

Oven temperature: 175°C



12 lots* of sugar (or, in modern measurements, c. 160 g or 2½ dl)

12 lots of wheat flour (160 g or 2½ dl)

5 eggs

4 lots of almonds (ca 50 g)

‘Raisins without seeds’ to taste


The blanched and skinned almonds is ground or chopped finely. Mix egg yolks and sugar white and fluffy and blend with flour, almonds and raisins. Beat the egg whites hard and fold into the almond mixture. Grease and bread a tin and pour in the mixture. Bake in 175°C for c. 35-40 minutes until the cake doesn’t stick to the sides of the tin anymore.


* 1 lot = 13,3 g

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