Luster Cake (German)

Ingredients

• 2 table-spoonfuls of yeast
• J pint of warm milk
• Jib. of flour
• 4oz. of sweet almonds
• lib. of butter
• 6oz. of caster sugar
• eighteen eggs
• the grated peel of half a lemon
• a small quantity of grated nutmeg

Method

1. 1

   Dissolve yeast in warm milk and mix with flour.

2. 2

   Work the dough well and let it rise.

3. 3

   Blanch and pound almonds.

4. 4

   Cream butter with sugar, beat in eggs one at a time, then add almonds, lemon peel, and nutmeg.

5. 5

   Mix in flour and sponge, pour into a buttered cake tin, and let rise again.

6. 6

   Bake in a moderate oven for an hour.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 5. The excerpt below is the record exactly as published.

Luster Cake (German). — Dissolve 2 table-spoonfuls of yeast in J pint of warm milk, and mix it in gradually with Jib. of flour ; work the dough well, cover it with a cloth, and set in a warm place to rise. Blanch and pound 4oz. of sweet almonds and a few bitter ones. Warm and beat lib. of butter until creamy with 6oz. of caster sugar, and beat in eighteen eggs, one at the time ; add the almonds, the grated peel of half a lemon, and a small quantity of grated nutmeg

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