Belgian Cake

Ingredients

• One lb. of fine flour
• 1 lb. of pounded loaf sugar
• 1 lb. of butter
• 9 eggs
• a small glass of noyeau
• a pinch of salt
• 0.5 lb. of chopped almonds

Method

1. 1

   Put the flour in a basin with the sugar, the eggs beaten, the salt and the liqueur; melt the butter but do not allow it to oil; add it to the mixture; stir in 1 teaspoonful of baking powder, and 0.5 gill of milk.

2. 2

   Pour it into a shallow tin.

3. 3

   Bake in a moderate oven for about three-quarters of an hour.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 82. The excerpt below is the record exactly as published.

Belgian Cake. One lb. of fine flour, 1 lb. of pounded loaf sugar, 1 lb. of butter, 9 eggs, a small glass of noyeau, a pinch of salt, \ lb. of chopped almonds.

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