3 eggs

3 tbsp sugar

3 tbsp flour

25g almonds (raw)

30g raisins

a pinch of salt

Something bizarre happened to me today – I wished to bake an easy recipe and I kept thinking about the ’püspökkenyér’ that my Mom used to bake when I was a little girl – it was one of her favourite desserts –. And I opened one of the recipe notebooks right at this recipe, beautifully handwritten by Grandma.

Separate the eggs, mix the yolks with the sugar, add the flour and then the almonds (cut into smaller pieces) and the raisins.

Beat the egg whites with the salt until stiff and add them to the previous mix.

Pour the batter into a pound cake mould/pan and bake in the preheated oven at 130°C, for 15 minutes.

May I add something?

The bishop’s bread is even tastier in the morning, accompanied by the usual coffee or tea.