Almond Cake (German)

Ingredients

• Half a pound of Almonds
• Half a pound of castor Sugar
• The whites of ten Eggs
• Four ounces of Flour
• A teacupful of Milk
• Two ounces of Butter
• The grated rind of a Lemon

Method

1. 1

   Blanch the almonds and put them through the nut mill; then pound them well in a mortar, a little at a time, adding a drop of water occasionally to prevent them oiling.

2. 2

   Make the milk hot enough to melt the butter.

3. 3

   Mix the sugar, flour, and lemon rind very carefully, and then add the milk, a little at a time, and mix until perfectly smooth.

4. 4

   Now add the almond paste to the flour, &c., and mix all well together; then beat the whites of eggs to a stiff froth and mix them in also.

5. 5

   When all the ingredients have been carefully mixed, spread the mixture about an inch thick on a well buttered and floured baking-tin.

6. 6

   Bake in a moderate oven from twenty minutes to half an hour.

Nutrition per serving

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 74. The excerpt below is the record exactly as published.

Almond Cake (German). Ingredients. Half a pound of Almonds. Half a pound of castor Sugar. The whites of ten Eggs. Four ounces of Flour. A teacupful of Milk. Two ounces of Butter. The grated rind of a Lemon

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