Papanberg Bread

Papanberg Bread is a delicious quick bread, made zoith ground almonds and sprinkled zoith sugar and cinnamon. Serve plain zoith coffee.


6 oz. plus

1 teaspoon unsalted butter, melted

1 lb. flour

1 teaspoons baking powder

2 teaspoon salt

4 small eggs, lightly beaten

9 oz. castor sugar

1 teaspoon vanilla essence

6 oz. ground almonds

1 tablespoon vegetable oil

1 teaspoon ground cinnamon

Preheat the oven to moderate 350°F (Gas

Mark 4, 180°C). Using the teaspoon of butter, grease a large baking sheet and set aside.

Sift the flour, baking powder and salt into a large mixing bowl.

In another large mixing bowl, beat together the eggs, 8 ounces of the sugar, the remaining butter and the vanilla essence.

Using a metal spoon, gradually fold in the ground almonds, then the flour mixture, until all the ingredients are thoroughly combined and form a stiff dough.

Turn the dough out on to a lightly floured board and knead the dough lightly. Form the dough into a ball and place it in the centre of the baking sheet.

Using the back of your hand, shape the dough into a thick oblong shape.

Using a pastry brush, brush the loaf all over with the vegetable oil. Sprinkle with the remaining sugar and the cinnamon.

Place the baking sheet in the oven and bake for 45 to 50 minutes, or until the bread is golden brown all over.

Remove the sheet from the oven and transfer the bread to a wire rack to cool completely before serving.


Papaya, or pawpaw as it is sometimes called, is the fruit of a tropical tree which grows extensively in southeast Asia, the A quickly cooked dish of abalone and Chinese cabbage, serve Pao Yu Ts’ai Hsin as part of a Chinese meal.

Pacific Islands, the West Indies and the Southern states of the United States.

The papaya somewhat resembles the MELON in shape and size and, like that fruit, its outer skin can vary in colour from yellow through green to orange. The flesh, which is succulent and somewhat watery, is pink or orange in colour and encloses a central mass of seeds.

Ripe papayas are served as a dessert or breakfast fruit, while slightly under-ripe ones are cooked and served as a vegetable.