Little Alexandra Baskets

Ingredients

• 2 eggs
• 2 oz. flour
• 3 oz. sugar
• J tea-spoonful baking-powder
• Apricot jam
• Whipped cream
• Pistachio nuts
• Narrow strips of angelica

Method

1. 1

   Whisk sugar and eggs in a bowl till thick and creamy, sieve flour and baking-powder, stir carefully to sugar.

2. 2

   Three parts fill some well-buttered dariole moulds with the mixture.

3. 3

   Bake in a quick oven from 10 to 15 minutes.

4. 4

   Cool.

5. 5

   Cut out from the middle of each cake about inch.

6. 6

   Glaze the outside with some apricot purée (made by boiling jam with a little water over the fire and passed through a sieve), then cover them entirely with finely chopped pistachio nuts.

7. 7

   Put one teaspoonful of apricot jam in each.

8. 8

   Decorate with stiffly whipped cream, flavoured with vanilla and sugar.

9. 9

   Place a strip of angelica over the top to represent a handle.

10. 10

    Arrange carefully on a fancy dish.

As published

This recipe was extracted from Household cookery (1905) by E. Crichton, page 31. The excerpt below is the record exactly as published.

Little Alexandra Baskets 2 eggs. 2 oz. flour. Apricot jam. Whipped cream. 3 oz. sugar. J tea-spoonful baking-powder. Pistachio nuts. Narrow strips of angelica

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