Almond Cake

Ingredients

• four ounces of butter
• six ounces of sugar
• twelve eggs
• four ounces of chopped almonds
• a pinch of mace
• half a grated lemon rind

Method

1. 1

   Simmer slowly till soft.

2. 2

   Take off the fire and add butter and sugar, mix together, and let cool.

3. 3

   Then add eggs, separating the yolks.

4. 4

   Mix yolks with chopped almonds.

5. 5

   Beat the whites firm and fold in carefully.

6. 6

   Add mace and lemon rind, and bake in a buttered mold.

7. 7

   Serve with cream sauce.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 170. The excerpt below is the record exactly as published.

four ounces of butter and six ounces of sugar and mix together; let cool. Then add twelve eggs: Separate the yolks and mix with four ounces of chopped almonds. Beat the whites firm and draw in carefully. Add a pinch of mace and half a grated lemon rind

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