Layered Almond Cake

Ingredients

• 1 teacup of milk
• Melt the butter
• beat up the eggs
• mix in the flour
• ground almonds
• the baking-powder
• a pinch of salt
• 1 pint of water
• Cook the loaf sugar

Method

1. 1

   Melt the butter, beat the eggs, add them, and gradually mix in the flour, ground almonds, milk, baking powder, and salt.

2. 2

   Beat thoroughly for 1 hour.

3. 3

   Cut the peel finely.

4. 4

   Butter a round dish, layer the dough and sliced citron peel, then orange peel, and continue layering.

5. 5

   Bake in a moderate oven for 1 hour.

6. 6

   Prepare syrup with loaf sugar and water, flavor with orange-flower water, and pour over the hot cake.

7. 7

   Decorate with almonds and citron strips.

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 67. The excerpt below is the record exactly as published.

1 teacup of milk. Melt the butter, beat up the eggs, add them, and gradually mix in the flour, ground almonds, and milk, the baking-powder and a pinch of salt. Beat it thoroughly for 1 hour with the hand. Cut the peel up finely. Butter a round dish, put in first a layer of the dough, then a layer of sliced citron peel, then dough, then orange peel, etc., and continue till the in- gredients are used up. Make the layers lightly, and finish with the dough. Put it in a moderate oven as soon as it is ready and bake for 1 hour. Cook the loaf sugar with 1 pint of water

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