Almond Cake

Ingredients

• 6 egg yolks
• 1 cup granulated sugar
• 1 cup blanched almonds, ground
• 1 teaspoon grated orange rind
• Juice of 4 oranges
• 6 egg whites
• 1/2 pound potato flour
• Apricot jam
• Orange icing

Method

1. 1

   Beat egg yolks with sugar until light and creamy.

2. 2

   Add ground almonds, orange rind and juice.

3. 3

   Beat egg whites to a stiff froth and beat in alternately with potato flour.

4. 4

   Pour mixture about 1 inch thick into a greased and floured baking sheet.

5. 5

   Bake in moderate oven (350°F).

6. 6

   When cool, cover with a thin layer of apricot jam and ice with orange-flavored icing.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 109. The excerpt below is the record exactly as published.

cup blanched almonds, ground i teaspoon grated orange rind ALMOND CAKE (Bolo com Amendoas) Juice of 4 oranges 6 egg whites XA pound potato flour Apricot jam Orange icing Beat egg yolks with sugar until light and creamy. Add ground almonds, orange rind and juice. Beat egg whites to a stiff froth and beat in alternately with potato flour. Pour mixture about i inch thick into a greased and floured baking sheet. Bake in moderate oven (350°?.). When cool, cover with a thin layer of apricot jam and ice with orange-flavored icing. CAKE TO EAT WITH WINE (Bolo para Vinho) Y2 cup butter 5 egg whites 1 cup granulated sugar 2 cups cake flour, sifted 4 times 9 egg yolks A pinch of cinnamon 1 teaspoon grated orange rind Cream butter and sugar; add egg yolks, and beat until all are light and creamy. Beat egg whites until stiff but not dry and add to batter, a little at a time, continually beating. Add flour gradually, also the cinnamon and orange rind. Butter a shallow baking tin, line bottom with oiled paper. But in batter and bake 260 PORTUGUESE 261 in moderate oven (350° F.). When cold, slice cake and toast slices on both sides. Serve cold. FRIED CREAM (Torrijas de Nata) 3 egg yolks Butter 1 cup whipping cream Powdered sugar 1 whole egg, beaten Cinnamon Beat egg yolks lightly and whip into cream. Spread not more than J/£ inch thick in a greased pan. Place over a very low flame and cook slowly. Cool and cut in small pieces. Take up with a spatula, brush lightly with beaten egg and fry in butter. Sprinkle with powdered sugar and cinnamon. Serve hot. ALMOND PIE (Tort a de Am en do a) 12 eggs il/2 cups almond meal 1Y2 cups granulated sugar 1 teaspoon cinnamon 2 tablespoons sherry Beat egg whites and yolks separately. Mix sugar with al- mond meal, which must be fine like flour, and add to egg yolks, beating continuously until well blended. Add cinnamon and sherry and fold in beaten egg whites last. Put into a round shal- low pan lined with oiled paper. Cover pie with paper to pre- vent burning, and bake in a moderate oven (350° F.). Mixture may be put in small cups and steamed like custards. A Portuguese would exclaim "succo de uva" upon tasting this salubrious pie. "Succo de uva" means "juice of the grape" and is the highest phrase of praise in the whole Portuguese vo- cabulary. Everything extra good is "succo de uva" and the ex- pression is accompanied by an appreciative squinting up of the eyes and tight pursing of the lips. The Italian goes a little farther 262 THE EUROPEAN COOKBOOK than his Latin brother; in expressing gustatory delight he throws kisses to the dish and even hugs the chef. But the Oriental spoils it all by emitting an applauding burp. CHOCOLATE PUDDING (Pudim de Chocolate) % cup brown bread crumbs Yi cup port wine 2 tablespoons blanched almonds 2 squares (1 ounce) unsweet- ened chocolate 3 tablespoons granulated sugar 2 ounces currants % teaspoon cloves 4 egg y°lks 4 egg whites Chocolate sauce Soak crumbs 10 minutes in wine. Cut almonds in slivers, grate chocolate and combine with sugar, currants, cloves and well beaten egg yolks. Beat egg whites until stir? but not dry and fold into mixture. Fill a buttered mold % full, cover and place on a trivet with boiling water half way up around it. Keep at this point, adding boiling water as needed, and steam 2 hours. Serve with chocolate sauce poured around it or in a sauce boat. APPLE PUDDING {Pudim de Macas) 8 large cooking apples Yi cup citron, chopped fine 1Y2 cups granulated sugar Yi cup blanched pistachios, Yi cup seedless raisins shredded Yi cup seeded raisins Juice of % lemon Core, peel and slice 5 of the apples, add sugar, and no more water than is absolutely necessary. Cook until apples are tender, then add raisins, citron, and nuts and stir well. Core, peel and cut in round thin slices the remaining apples. Sprinkle lemon juice over them and spread Yi m the bottom of a buttered baking dish. Spread cooked apple over them, and place remaining raw PORTUGUESE 263 slices on top. Bake 30 minutes in moderate oven (350°?.). Serve hot. RICE PUDDING (Pudim de Arroz) l/z cup butter 6 egg yolks

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