Batter-Mandel-Topte (Almond Spongecake)

Ingredients

• I lb. butter
• lb. sweet almonds
• 8 bitter almonds
• I lb. sugar
• i oz. baking powder
• Grated rind of i lemon
• I lb. flour
• lgill rum
• 8 eggs

Method

1. 1

   Cream the butter, add the beaten-up eggs and sugar and stir for half an hour.

2. 2

   Then add the grated lemon peel and almonds, the rum, half of the flour, mixed with baking powder, and half of the whites of eggs, whisked stiffly.

3. 3

   When well mixed, add the remaining flour and whisked whites.

4. 4

   Fill a well-buttered tin and bake 1 to 1.5 hours.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 86. The excerpt below is the record exactly as published.

Batter-Mandel-Topte. (Almond Spongecake.) I lb. butter. \ lb. sweet almonds. 8 bitter almonds. I lb. sugar. i oz. baking powder. Grated rind of i lemon. I lb. flour. \ gill rum. 8 eggs

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