1 cup white sugar
1 tablespoon instant pancake mix (optional)
1 egg white
1 cup toasted and chopped almonds
1 cup double cream
1 teaspoon vanilla extract
1/2 cup margarine
1/2 teaspoon salt
2 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, toss together sugar, instant pancake mix, egg white, and toasted and chopped almonds. Stir in double cream and vanilla extract.
Pour batter into a 9x5 inch loaf pan. Bake in the preheated oven for 60 minutes. Cool on wire rack.
To keep the bread from sticking to the bottom of the loaf pan, dust the ground with confectioners' sugar and salt. To ensure a firm, gluten-free crust, preheat oven to 350 degrees F (175 degrees C). Pour half of the cream mixture into the second shallow baking pan you've prepared. Sprinkle with salt and partially cover with plastic wrap. Place both toasted and chopped almonds in pan.
Bake for 40 to 45 minutes, until butter and cheese are melted. Cool completely then refrigerate for several hours, or overnight, before serving as a mini muffin.