Bishop's Bread - Hungarian "Puspokkenyer"

Similar to the Christmas Stollen Cake, that was introduced in 1329 in Germany. This is the Hungarian version, and very simple to make, an easy cake to serve for family and guests when you have one hour to make something delicious. The making takes about 30 minutes, followed by  30 minutes baking in the preheated oven.

3 Eggs (separated)

120g White Sugar

220g Plain Flour

1 Teaspoon Baking Powder

120g Melted Unsalted Butter

Half Teaspoon Vanilla Extract

1 Lemon Zested

200 - 250g Dry Fruits - Here I have used:

50g Dry Cranberry

50g Dry chopped Apricot

50g corsely chopped Walnut

50g chopped dark chocolate

25g roasted almond flakes (optional)

25g dry red Cherry

You can substitute with whatever dry fruit you have at home, balance out the sweetness and tanginess.

Separate the eggs, add 3/4 of the sugar to the yolk, the rest to the whites.

Add a pinch of salt to the yolk with the vanilla extract/essence and beat with a mixer to well combine.

Add the melted Butter to the yolk gradually.

Mix the flour with the baking powder.

Gently add the yolk mix to the beaten whites and fold together.

Swift through the flour into the egg mix.

Add the dry fruit mix, and combine.

Butter a suitable pan for the cake, and line with bake paper.

Put the cake mix into the bake pan.

Bake in a 180-200c oven for 35minutes.

Let it cool down on a wire rack.

Dust the top with icing sugar, or alternatively use some icing.