Almond Cake

Ingredients

• two pounds of Jordan almonds
• half an ounce of bitter almonds
• a pinch of salt
• two pounds of sugar
• a quarter of a pound of potato-flour
• twelve volks of egg
• five whole eggs
• some candied lemon peel
• chopped angelica
• dried orange flowers

Method

1. 1

   Blanch and pound the almonds, add candied lemon peel, chopped angelica, dried orange flowers, salt, sugar, potato flour, and eggs.

2. 2

   Stir thoroughly and pour into a mould lined with buttered blotting-paper.

3. 3

   Bake in a slow oven and serve covered with whipped yolks of egg mixed with almond milk.

Nutrition per serving

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 109. The excerpt below is the record exactly as published.

Almond cake. Boiled beef à la Flamande. Boiïl a rumpsteak in uncleared stock for four hours, after which, drain it, and place in a stew-pan, with two pints of mirepoix (see 4th of October) and a bottle of white wine ; simmer for about two hours, dish up the beef, pass some of the sauce through a tammy, thicken with brown thickening, and pour over it. Garnish the steak “à la Flamande ” (see 7th of March). Almond cake. Blanch and pound two pounds of Jordan almonds, and half an ounce of bitter almonds, add some candied lemon peel, chopped angelica, dried orange flowers, a pinch of salt, two pounds of sugar, a quarter of a pound of potato-flour, twelve volks of egg, and five whole eggs

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