Genoese Pastry

Ingredients

• Half a pound of butter
• Four eggs
• Half a pound of sugar
• Half a pound of flour
• One small teaspoonful of baking powder

Method

1. 1

   Cream butter, add sugar, mix in eggs and flour with baking powder.

2. 2

   Bake in a buttered pan for about thirty minutes.

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 27. The excerpt below is the record exactly as published.

Genoese pastry. Whipped cream. Jam. ' Chopped almonds. Cut out three rounds of pastry with a fluted cutter, about five inches across. Slice each round in half hori- zontally; cut out all the centres but one with a smaller cutter; spread a good layer of jam on the whole round, place a ring upon it, cover that with jam, then another ring and more jam, till all are used; the jam should show at the edges; fill the centre with whipped cream and pile it on the top. Sprinkle it all over with chopped almonds. The centres may be cut in half and used with jam on top of the rings before the cream is put on, or they make a pretty dish if each little round is covered with clotted or whipped cream, with half a preserved apricot laid in the middle, in the semblance of a poached eggr- GENOESE PASTRY Ingredients Half a pound of butter. Four eggs. Half a pound of sugar. One small teaspoonful of baking Half a pound of flour

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