ALMOND CAKE

Ingredients

• 1 pound of sweet almonds
• 3 well-beaten eggs
• 2 ounces of warm butter
• a little grated lemon-peel
• a tablespoonful of lemon-juice
• 3 ounces of sugar

Method

1. 1

   Blanch and pound smooth 1 pound of sweet almonds with a little rose-water; stir in 3 well-beaten eggs, 2 ounces of warm butter, a little grated lemon-peel, a tablespoonful of lemon-juice, and 3 ounces of sugar; mix well.

2. 2

   Line some patty-pans with puff-paste, put in the mixture, and bake in a quick oven.

Nutrition per serving

As published

This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 24. The excerpt below is the record exactly as published.

well- beaten eggs; season with a little orange- flower water and a drop or two of essence of lemon. Beat the whole for twenty minutes, and bake in a quick oven. SAVOY CAKE Take 10 eggs, 1 pound of sugar, three- quarters of a pound of flour, the grated rind of a lemon, and a drop or two of essence of 104 COLD DISHES FOR HOT WEATHER lemon. Beat the whites and the yolks sep- arately ; add to the yolks the sugar, and mix with the whites ; stir in the flour, and put in the mould. Bake in a moderate oven for about an hour and a quarter. SPONGE-CAKE Beat the whites of 5 eggs to a stiff froth ; beat the yolks well, and mix them with the whites ; stir in half a pound of sugar and a third of a pound of flour ; do not beat, as the cake will become heavy. Bake in a quick oven. WHITE FRUIT CAKE Take half a pound of flour, half a pound of sugar, half a pound of butter, half a pound of blanched almonds, one and one- half pounds of citron, half a grated cocoa- nut, the whites of 8 eggs, and 1 teaspoonful of baking-powder. Mix very carefully ; put into a well-buttered mould, and bake in a slow oven for about two and a half or three hours. CAKES AND BISCUITS 105 ALMOND CAKES Take 1 pound of flour, 1 pound of pow- dered sugar, 3 ounces of sweet almonds, and 2 ounces of bitter almonds, blanched and beaten; mix the ingredients well, together with the yolks of 3 eggs and the white of 1 ; butter the tin and place them in rough lumps. BATH CAKES Take 1 pound of flour, into which rub half a pound of butter, half a pound of sugar, 1 ounce of caraway seeds, 4 tablespoonfuls of brandy, 4 tablespoonfuls of sweet wine, and enough rose-water to make it into a paste ; make it up into thin cakes, wash them over with rose-water, sift powdered sugar over them, and bake on a tin. BRISTOL CAKES Mix half a pound of flour with a quarter of a pound each of powdered sugar and butter, and 4 yolks and the whites of 2 eggs ; when thoroughly mixed add half a pound of dried currants, and stir them well into the mixture. Butter a tin, drop the mixture 106 COLD DISHES FOR HOT WEATHER from a tablespoon to form the cakes, and place in a brisk oven. CINNAMON CAKES Beat 6 eggs with a glass of rose-water; add a pound of powdered sugar, a quarter of an ounce of cinnamon, and enough flour to make a paste. EoU out and cut into small cakes ; bake them on paper. CRACKNEL Mix 8 ounces of flour and 8 ounces of sugar ; melt 4 ounces of butter in 2 table- spoonfuls of wine; make a paste with 4 beaten eggs ; roll out as thin as paper, cut with a glass, moisten with the white of an eggj and dust with powdered sugar. KENT DROP-CAKES Take a pound of flour, half a pound of butter, half a pound of powdered sugar, and currants. Make into a paste with 2 eggs, 2 tablespoonfuls of orange-flower water, a glass of brandy, and one of sweet wine. Mix quickly, and drop the mixture through a fun- nel on the tins ; bake for five or six minutes. CAKES AND BISCUITS 107 NUT CAKES Beat 1 pound of walnuts with the whites of 3 eggs, add one and one-half pounds of sugar, mix well, and add the Avhites of 3 eggs ; lay them out about the size of a nut, and cook in a slow oven. QUEEN CAKES Take 1 pound of sugar, 1 pound of flour, 1 pound of butter, 1 pound of currants, the yolks of 10 eggs, and 4 tablespoonfuls of brandy. Work it with the hand for half an hour, put into buttered pans, and sift pow- dered sugar over them. Place in the oven. BOLL GINGEBBBEAD Rub together half a pound of flour, a quarter of a pound of butter, a quarter of a pound of sugar, a teaspoonful of ginger, a teaspoonf ul of allspice, a teaspoonful of pow- dered cinqamon, the grated rind of a lemon, and as much syrup as will make it into a paste. Spread very thin on the tins and bake in a slow oven. When done cut in 108 COLD DISHES FOR HOT WEATHER squares, and while still warm roll it over a stick till cold. Remove and keep in a dry place. SHORT CAKES Eub into a pound of flour 4 ounces of but- ter, 4: ounces of powdered sugar, 1 egg, and a tablespoonful or two of cream, so as to make it into a paste. When mixed add cur- rants to half and caraway seeds to the rest ; roll it thin, cut, and bake on tins. BlSCim DROPS Take three eggs, 2 tablespoonfuls of rose- water, a few caraway seeds ; whip Avell to- gether till it becomes a light froth ; add half a pound of flour ; mix well and drop them small ; ice them with a little sugar, and bake. CHOCOLATE BISCUITS Add to 4 well-beaten yolks 2 ounces of chocolate, scraped very fine, and 6 ounces of sugar ; mix well, and add the whites of 6 eggs beaten to a froth ; when well mixed stir in little by little 6 ounces of flour ; put the biscuit on white paper or in small paper CAKES AND BISCUITS 109 moulds; sprinkle a little powdered sugar over them, and bake in a moderate oven. PALAIS-BOYAL BISCUITS Take 1 pound of eggs, 1 pound of sugar, half a pound of flour ; beat the whites and the yolks separately ; stir the yolks into the whites; add the sugar, the grated rind of a lemon, and the flour ; drop in square tins, sift powdered sugar over them, and bake in a quick oven. XTarte an& iPfes ALMOND CAKE Blanch and pound smooth 1 pound of sweet almonds with a little rose-water; stir in 3 weU-beaten eggs, 2 ounces of warm butter, a little grated lemon -peel, a tablespoonful of lemon-juice, and 3 ounces of sugar

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