Foreign Cakes

Ingredients

• 31b. of well-dried flour
• a heaped tablespoonful of yeast
• half a pint of fresh milk
• three-quarters of a pint of thick cream
• Rb. of caster sugar
• the same quantity of chopped almonds
• some citron and orange candied peel
• aniseed or cinnamon to taste
• one egg
• a small piece of butter

Method

1. 1

   Work the yeast into the flour with warm water and milk to form a paste.

2. 2

   Let it rise.

3. 3

   Stir in cream, egg, butter, sugar, almonds, candied peel, and spices.

4. 4

   Knead until smooth, roll into logs, place on a buttered tin, and bake until golden brown.

5. 5

   Can be eaten warm or toasted the next day.

Nutrition per serving

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 115. The excerpt below is the record exactly as published.

31b. of well-dried floui’, work into it a heaped tablespoonful of yeast previously dissolved in a little warm watei', and half a pint of fresh milk. When the paste is formed set it in a basin, cover it up, and let it rise. Have ready three-quarters of a pint of thick cream. FOREIGN CAKES. 179 in this stir one egg and a small piece of butter, and work it into the dough until it detaches itself from the sides of the pan ; continue the kneading by adding Rb. of caster sugar, the same quantity of chopped almonds, some citron and orange candied peel, and aniseed or cinnamon to taste

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