Almond Cake

Ingredients

• four ounces of butter
• three egg yolks
• half a pound of well-sifted flour
• four ounces of powdered sugar
• a quarter of a pound of finely pounded almonds
• a saltspoonful of salt
• about six drops of orange-flower water

Method

1. 1

   Make a plain paste in a vessel.

2. 2

   Mix and stir well for five minutes.

3. 3

   Spread it round about eight inches in diameter on a buttered paper in a pan.

4. 4

   Moisten the surface slightly with beaten egg.

5. 5

   Bake for twenty minutes.

6. 6

   Remove, detach from the paper, set away to cool, and serve.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 296. The excerpt below is the record exactly as published.

Almond Cake* — Make a plain paste in a vessel with four ounces of butter, three egg yolks, half a pound of well-sifted flour, four ounces of powdered sugar, a quarter of a pound of finely pounded almonds (No. 1207), a saltspoonful of salt, and about six drops of orange-flower water

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