Essex Almond Cakes

Ingredients

• Half lb. butter
• 1/4 lb. sugar
• 1/4 lb. flour (Hungarian)
• 1/4 lb. almonds
• 6 eggs
• 1/4 gill of milk
• 1 oz. pistachios
• 1 teaspoonful baking powder

Method

1. 1

   Beat the butter to a cream with the sugar, blanch and pound the almonds, and add them to the butter; mix in the flour, milk, and eggs; cut the pistachios in strips and add them, last of all the baking powder.

2. 2

   Bake in gem pans well greased.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 76. The excerpt below is the record exactly as published.

, 1 gill of milk, 1 teaspoonful of baking powder, grated rind of 1 lemon. Cream the butter with the sugar and drop in the eggs. Stir in the flour, then the Florador, then the milk, lastly the grated lemon peel. Mix thoroughly, and bake in small buttered tins for about twenty minutes. Florador Cake. Half lb. fine flour, \ lb. butter, \ lb. Florador, £ lb. sul- tana raisins, \ lb. currants, 2 oz. sweet almonds blanched and chopped, J lb. castor sugar, grated rind and juice of 1 lemon, 3 eggs, 1 gill of milk, 1 teaspoonful of baking powder. Cream the butter with the sugar, drop in the eggs alternately with the flour and Florador, then the lemon, then the fruit and almonds, the milk, and last the powder ; beat well. Put in a well-buttered tin and bake in a moderate oven for 2 hours, or 1J. Any cake having baking powder in it must be baked directly it is mixed. Honey Cake. Six oz. fine flour, 3 oz. of castor sugar, \ pint of sour cream, 2 tablespoonfuls of honey, a small teaspoonful of baking powder. Mix the sugar and cream together, stir in the flour, then the honey, beat well ; add the baking powder, and beat the cake well for another five minutes. Put in a buttered tin and bake for half an hour. This is to be eaten hot. Buckingham Cake. Quarter lb. fresh butter, 3 eggs, J lb. castor sugar, 2 oz. fine flour, 2 oz. preserved ginger cut very fine. Cream the butter with the sugar, drop in the eggs alternately with the flour and mix well ; add the ginger. Pour into a buttered tin ind bake in a hot oven for half an hour. Before putting the MTSS CAMEIWN'S COOKERY BOOK. 195 eggs into the cake break each one into a cup in case of one being bad, which would, of course, spoil the cake. These quantities may be doubled, as this is rather a small cake. Scotch Snow Cake. One lb. Bermuda arrowroot, | lb. castor sugar, J lb. fresh butter, 3 whole eggs and 3 whites, flavouring to taste, 2 tablespoonfuls of rich cream. Pass the arrowroot through a sieve with a wooden spoon so as to make it perfectly smooth. Cream the butter with the sugar, drop in the yolks of the eggs alternately with the arrowroot ; stir in the cream ; whip the whites to a stiff froth and beat lightly into the mixture ; add any flavouring. Pour into a buttered tin, and bake in a moderate oven irom one to one and a-half hours. Rhine Cake. Half lb. castor sugar, 6 oz. finest flour, 5 eggs, 1 oz. of fresh butter, 1 lemon grated. Beat the yolks and whites separately, stir the sugar into the yolks, melt the butter and add it, then the flour and lemon ; mix thoroughly ; whip the whites very stiff and beat them in lightly. Pour the mixture into a buttered tin, and bake in a hot oven for one hour. Bride Cake. Two lb. fresh butter, 2 lb. castor sugar, 2 \ lb. finest flour, 20 eggs, 1 lb. raisins stoned and cut up, 2 lb. sultanas, 2 lb. currants, 1 lb. mixed peel, 1 lb. sweet almonds blanched and chopped, the juice and rind of two lemons, 1 dessertspoonful of cassia, J oz. of ground ginger, \ oz. ground cloves, J pint best brandy. Cream the butter and the sugar in a very large basin with the hand, drop in the eggs alternately with the flour, mixing very thoroughly ; then the fruit and seasoning ; last, the brandy. All this must be very well mixed. Butter a large :tin hoop and on it a bottom of buttered paper, put the mix- 196 MISS CAMEBOtPS COOKERY BOOK. ture into it and bake in a moderate, steady oven from five to six hours. A week after it is made it should be covered with almond icing, wrapped up and put away till a week he- fore it is required, when it should be iced and ornamented according to taste. This is an excellent cake, very good to eat, and not injurious. Chelsea Buns. Two lb. pastry flour, 3 oz. castor sugar, 3 oz. butter, \ oz. carbonate of soda, \ oz. of cream of tartar, 1 egg, i table- spoonfuls slightly warm milk, J oz. carraway seeds, \ salt- spoonful ground ginger. Put the flour into a basin, add the sugar and cream of tartar, rub in the butter, add the seeds, and ginger, and soda — beat the egg with the milk, and mix all to a smooth spongy dough. Divide it into twenty long strips and roll each into a coil; put them on a buttered baking-tin, brush over with egg, sprinkle with sugar, and bake quickly. Ladies' Fingers. Take 7 eggs, £ lb. sifted sugar, 5 oz. of flour. Separate the yolks from the whites of the eggs; put the yolks in a basin with the sugar, and stir together till the mixture is light and creamy ; whip the whites to a stiff froth, and add them gradually with the flour. When well mixed, lay it out in the form of fingers on strong paper. Bake in a moderate oven a delicate colour. When done, wet the under side of the paper with a brush, when the fingers can be removed without breaking; stick two and two together. Essex Almond Cakes. Half lb. butter, J lb. sugar, f lb. flour (Hungarian), £ lb. almonds, 6 eggs, £ gill of milk, 1 oz. pistachios, 1 teaspoonful baking powder

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