Manque Cake with Rum

Ingredients

• Warm Jib. of butter
• beat it well with Jib. of caster sugar
• mix in gradually fib. of flour
• Jib. of pounded sweet almonds
• 1 pinch of salt
• 2 wineglassfuls of old Jamaica rum
• yolks of six eggs and two whole ones
• 3 table-spoonfuls of caster sugar
• the whites of two eggs

Method

1. 1

   Warm butter and beat with caster sugar.

2. 2

   Gradually mix in flour, pounded almonds, salt, and rum.

3. 3

   Bind with yolks of six eggs and two whole eggs.

4. 4

   Stir in whipped egg whites.

5. 5

   Pour into a buttered paper case and bake in a moderate oven.

6. 6

   Prepare almond mixture with sugar and egg whites, brush on top of the cake, and bake until browned.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 9. The excerpt below is the record exactly as published.

Manque Cake with Rum. — Warm Jib. of butter, beat it well with Jib. of caster sugar, then mix in gradually fib. of flour, Jib. of pounded sweet almonds, 1 pinch of salt, and 2 wineglassfuls of old Jamaica rum; bind the ingredients to- gether with the well-beaten yolks of six eggs and two whole ones. When well mixed, stir in very lightly the whites of the six eggs, having first well whipped them. Make a large square paper case, butter it well, pour in the biscuit mixture, and bake in a moderate oven. Blanch and chop Jib. of sweet almonds, cut them into thin fillets, and dry them in a hot closet. Put the almonds into a basin with 3 table-spoonfuls of caster sugar, and mix them well with the whites of two eggs

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