School : Colégio Imaculada Conceição

Pair work : Caio Victor e Gabriel Medeiros

Teacher : Francilene Costa

Discipline : English

Year : 6º ano “C”

Sites : www.google.com.br

Ingredients:

60g melted butter 2 cups fresh breadcrumbs (made with day-old bread, crusts removed) 2 cups unsweetened cooked apple puree or apple sauce 3 large eggs, separated 4 tbsp sugar 1/4 tsp salt 1/2 cup pecans, roughly chopped 1/3 cup sultanas, optional add 1/4 cup brandy (optional) zest of lemon and vanilla essence icing sugar and pure cream to serve

Preheat the oven to 180C.Generously butter a 23cm cake tin with butter and dust with a tablespoon of fine breadcrumbs.Melt butter in a large frypan, add the remaining breadcrumbs and toss over a low heat until the breadcrumbs are golden and toasted. Allow to cool.In a large mixing bowl, blend the apple puree with the yolks and 2 tablespoons of sugar. Mix well.Add the toasted breadcrumbs to the apple puree mix. Stir well to combine.In a separate bowl, beat the egg whites with salt until stiff. Add remaining sugar.Gently fold the egg whites into the breadcrumb-apple mix, along with the pecans and sultanas, if using.Pour batter into prepared cake tin and bake for 60-70 minutes or until a skewer comes out clean.Dust with icing sugar and serve warm with pure cream.Serves 6