Honey or Treacle Cake

Ingredients

• 1 lb. ground rice
• % oz. baking-powder
• 1 oz. ginger (ground)
• 8 oz. honey or treacle
• ^ gill milk
• 1 egg
• 4 oz. ground almonds
• 8 oz. butter
• 1 lemon
• 1 saltspoonful grated nutmeg
• 1 ditto ground clove

Method

1. 1

   Sift the flour, baking-powder, and ground rice, and mix together.

2. 2

   Put the honey or treacle and butter in a warm jar until the butter is dissolved.

3. 3

   Peel the lemon thinly and chop the rind finely.

4. 4

   Stir the liquids with the beaten egg into the flour, add the chopped lemon-rind, ground almonds, ginger, nutmeg, and cloves.

5. 5

   Beat for twenty minutes.

6. 6

   Form into balls or put the mixture into a greased baking-tin, bake in a moderately heated oven for about forty minutes, let cool, cut into shapes or slices, and serve.

7. 7

   Optionally glaze with transparent icing before cutting.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 528. The excerpt below is the record exactly as published.

{ lb. ground rice, % oz. baking-powder , 1 oz. ginger {ground), 8 oz. honey or treacle, ^ gill milk, 1 egg, 4 oz. ground almonds, 8 oz. butter, 1 lemon, 1 saltspoonful grated nutmeg, 1 ditto ground clove. Sift the flour, baking-powder, and ground rice, and mix together. Put the honey or treacle and butter in a warm jar, and put in a warm place until the butter is dissolved. Peel the lemon thinly and chop PATISSERIE, ETC. 611 the rind finely. Stir the liquids with the beaten egg into the flour, add the chopped lemon-rind, ground almonds, ginger, nutmeg, and cloves. Beat for fully twenty minutes. Form into balls, or put the mixture into a well-greased baking- tin, bake in a moderately heated oven for about forty minutes, let cool, cut into convenient shapes or slices, and serve. If desired, the cake can be glazed with transparent icing before it is cut up. 1984. Tranches a la Weir/e. — ^ lb. butter, l lb. caster sugar, £ lb. flour, 2 oz. icing sugar, 2 oz. ground almonds, £ rind lemon- peel, 4 yolks of eggs, 6 whites of eggs. Work the butter with the egg-yolks and caster sugar ; add the flour, beat up four whites of eggs, and mix gently with the mixture ; bake in a flat, oblong buttered tin, whisk the two remaining whites of eggs to a stiff froth, mix with them sugar, ground almonds, and lemon- peel. Spread over the surface thickly, but in convenient slices. Shape neatly, and bake quickly a light yellow. Dust with sugar before baking. Fruit jam can be spread thinly over the cake before the snow is added. 1985. Langues cle Chat. — ^ lb. fresh butter, | lb. icing sugar, 5 whites of eggs, 4 oz. flour, vanilla flavouring. Cream the butter and add the sugar, work well for about ten minutes, and incorporate one by one the five whites of eggs. Lastly add the vanilla flavour (about half a teaspoonful) and the flour (sifted). Dress in the form of little tongues (cats’ tongues) on a buttered and floured baking-sheet, and bake in a slack oven. This forms one of the most popular dessert biscuits both here and on the Continent. 1986. Champignons. — 4 ivhites of eggs, a pinch cream of tartar, 6 oz. caster sugar, 2 oz. chocolate powder, 12 oz. icing sugar, a small quantity of almond paste (No. 1954). Put the whites of eggs into a clean copper bowl or basin, add the cream of tartar, and whisk to a very stiff froth or foam. When firm gently work in the caster sugar. Put this mixture in a forcing or Savoy bag with a plain tube, force out meringue shapes to the size and form of macaroons ( i.e . mushrooms) on to a baking- sheet lined with paper, dredge with chocolate powder, and bake in a very cool oven. For each meringue shape a small stalk (i.e. mushroom stalk) out of almond paste, and dry them in a cool oven. When the meringues are firm damp the paper, remove the shapes, and glaze the bottom part of each with chocolate icing, made by heating the remainder of chocolate powder with the icing sugar till dissolved ; insert the stalks before the icing has quite set. When cool dish up and serve. 1987. Gaufres a la Suisse. — For gaufres : ^ lb. ground almonds, % oz. flour, £ lb. caster sugar, 1 egg whole and two yolks, 10 drops vanilla essence. For cream : 2 whites of eggs, 2 oz. ground almonds, 4 teaspoonful ground cinnamon, 1 tablespoonful cream, £ lb. icing sugar. 612 THE NEW CENTURY COOKERY BOOK Cream the sugar and eggs together ; when perfectly smooth and creamy mix with a quarter of a pound of ground almonds, flour, and the vanilla essence. Grease a baking-sheet, and place upon it table- spoonfuls of the mixture about one and a half inch apart from each other, and bake in a moderately heated oven. When nearly done take it out of the oven and wrap each gaufre quickly round a well- greased cornet or cornucopia tin ; put back into the oven and bake a few seconds longer, then remove from the tins, and place on a sieve to cool. Beat the whites of eggs to a stiff froth, mix in gradually the ground almonds, cinnamon, icing sugar, and about a tablespoonful of whipped cream, put this mixture in a forcing-bag, and fill the cornets or the gaufres with it. Lay them on a baking-tin and put in a cool oven long enough to set the filling. Serve hot' or cold. Note. — If preferred the gaufres can be filled with whipped cream, slightly sweetened with vanilla sugar. In this case they are served cold. 1988. Cornets Genevois {Swiss Cornets). — 1^ oz.fr esh butter, 2 yolks of eggs, 1 oz. flour (sifted), 2 tablespoonfuls caster sugar, 6 drops of vanilla essence, \ gill milk, 3 tablespoonfuls raspberry or strawberry jam, ^ gill cream. Cream the butter with the sugar, add by degrees the yolks of eggs and the vanilla essence. When well beaten add the milk and the flour. Have ready a well-buttered baking-sheet ; drop the mixture in dessertspoonfuls about two inches apart on to the fire, and bake in a moderately heated oven. When of a pale brown colour take out and twist quickly, cut carefully into cornet shapes, or roll them on greased cornucopia tins, so as to shape them more evenly. Put about a tea- spoonful of jam in each, and fill up with whipped and sweetened cream. 1989. Queen Cakes. — £ lb. butter, % lb. caster sugar, 3 eggs, 2 oz. currants (cleaned), ‘l oz. glace cherries ( cut in dice), a grate of nutmeg, the thin rind of \ a lemon (chopped finely), the juice of 1 lemon

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