Almond Cake

Ingredients

• one pound of powdered sugar
• one quart of flour
• two rounded teaspoonfuls of Cleveland's baking powder
• one-quarter of a pound of butter
• seven eggs
• one large cupful of almonds
• one teaspoonful of rose water
• one-half teaspoonful of the essence of bitter almonds

Method

1. 1

   Cream the butter and sugar, beat the whipped whites into the mixture, alternately adding the almond paste.

2. 2

   Beat for two minutes, then add the yolks, and lastly the sifted flour and baking powder.

3. 3

   Bake in a hot oven.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 185. The excerpt below is the record exactly as published.

one ponnd of powdered sugar, one quart of floor, sifted twice with two roonded teaspoonfuls of Cleveland's baking powder, one-quarter of a poiind of butter, seven eggs, whites and yolks beaten separately, one largo cupful of almonds, blanched, pounded, and flavored with one teaspoonful of rose water, and one-balf teaspoonful of the essence of bitter almonds. Cream the butter and sagar, beat the whipped whites into the misture, alternately adding the almond paste. Beat for two minutes, then add the yolks, and lastly the sifted flour and baking powder. Bake in a hot oven. To blanoh Almonds Pour boiling water upon them, and slip off the skins. Set them in the sun or an open oven to dry and crisp bef ore they are pounded in a mortar. Add the essence while they are being pounded. Flavor the icing with rose water and a little essence of bitter almonds. Almond Oakea Have at band three ounces of flour, four ounces of granu- lated sugar, one ounce of ground or finely pounded almonds, the yolks of three eggs, the whipped whites of two and one whole egg, half a small glass of good brandy, a little salt, two ounces of chopped almonds mixed with one ounce of powdered sugar, and quarter of the white of an egg. Cream the butter with a wooden spoon, then gradually add the flour, sugar, ground almonds, — a few bitter ones may be pounded with them if desired, — brandy, eggs, and salt. Then lightly stir in the whipped whites. Pour into a buttered pan. Have the dough one inch thick. Bake until a light brown. When nearly done, spread the prepared chopped almonds over the top, then put the cake back again in the oven to finish baking. When done. 888 MB8. 8EKLY"8 COOK BOOK the almonds should be a light fawn oolor. Carefully tnm the oake out of the pan. When cold, cut it in bande about one inch or inch and a half wide. Cut the banda into diamond* flhaped cakee. Place some whipped cream in the centro of a dish and arrange the cakes around it. Currante or sultana raieina may be added to the above cake, and it may be flavored with any eeaence or liqueur in place of the brandy. An^el Oake The whites of eleven eggs beaten to a stiff froth, one tnm- bler of white sugar, one tumbler of flour, sifted four timee, the last time sifted intò the misture, an even teaspoon of cream of tartar, vanilla flavoring. To the whites add the sugar, next the flavoring, then sift in the flour with the cream of tartar in it. Do not butter the tin. Put in a round pan with a tin roU in the centre and without paper in the bottom. Bake in a moderate oven till a Straw comes out clear, which will be in twenty or twenty-five minutes. It should be very Ught-ool- ored and delicate. Anffel Oake The whites of nine fresh eggs, one cup and a quarter of sifted, granulated sugar, one cup of sifted flour, half teaspoon- fui of cream of tartar, a pinch of salt, added to the eggs bel ore beating. After sifting the flour four or Ave times, measure and put aside one cup, then sift and measure one cup and a quarter of granulated sugar. Beat the whites of the eggs about half, add the cream of tartar, and beat until yery stiff. Stir in the sugar, then the flour very lightly. Put in a pan in a moderate oven at once. The cake will bake in thirty-fiye to fifty minutes. Ansrel Oake One and a half cups of granulated sugar, one cup of flour, whites of eleven eggs, one teaspoonf ul of cream of tartar, one ANORL CAKE. Tacine pan» SSf- BIBTHDAY CAKE. CAKE8, FILLIN08, AND ICING8 889 teaspoonf ul of vanilla. Beat the whites of the eggs to a yery stiff froth, then gradually stir in the sugar, which has been sif ted, and add vanilla to eggs and sugar. Stir the cream of tartar and flour together and sift three times and add to the above misture. Bake in moderate oven f orty minutes. Betsy Cream one pound of buttar and one pound and a quarter of sugar. Add four eggs, two and a half pounds of flour, two teaspoons of ginger, to your taste of caraway seeds, and half a teaspoon of saleratus. Roll very thin, cut in long strips, and bake a delicate brown. Blrthday Oake with Olaze One cup of butter, two cups of sugar, five eggs, three cups of flour, one heaping teaspoonful of baking powder, one cup of milk, one teaspoonful of rose water

Cook this with the app: pantry check, scaling, and the assistant.