Almond Cake

Ingredients

• a pound of flour
• a quarter of a pound of shelled almonds
• six ounces or a cupful of butter
• half a pound of powdered sugar
• a tablespoonful of rosewater
• the whites of twelve eggs

Method

1. 1

   Sift the flour and dry it.

2. 2

   Pour boiling water over the almonds, rub off the skins, and chop.

3. 3

   Line two cake-moulds with buttered paper.

4. 4

   Beat the butter to a cream with powdered sugar, add rosewater, and gradually beat in the flour.

5. 5

   Beat the egg whites to a stiff froth, mix with powdered sugar, then combine with the batter.

6. 6

   Put into moulds and bake for about three-quarters of an hour.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 239. The excerpt below is the record exactly as published.

ALMOND CAKE. Sift a pound of flour, and put it near the fire to dry ; pour boiling water over a quarter of a pound of shelled almonds, rub off" the skins, and chop the kernels a little ; line two medium-size cake-moulds with buttered paper, or butter the moulds thickly, and dust them with powdered sugar; and see that the oven is properly heated. Beat six ounces or a 444 PRACTICAL AMERICAN- COOKERY. cupful of butter to a cream, with half a pound of powdered sugar ; add a tablespoonful of rosewater, and then gradually beat in the flour ; beat the whites of twelve eggs

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