Neapolitan Cake

Ingredients

• Pound lib. of blanched and dried, sweet almonds
• moisten with the white of an egg
• mix with them lib. of caster sugar
• lib. of flour
• the grated peel of one orange
• 1 small pinch of salt
• the yolks of twelve eggs

Method

1. 1

   Pound half a pound of blanched and dried, sweet almonds in a mortar, and moisten with the white of an egg; mix with them half a pound of caster sugar, one and a half pounds of flour, the grated peel of one orange, and a small pinch of salt.

2. 2

   Mix to a stiff paste with the yolks of twelve eggs, and let it rest for one hour.

3. 3

   Roll the paste out to half an inch in thickness, cut it with a plain round cutter, place them on baking-sheets, and bake a golden brown.

4. 4

   When done, trim them with the cutter.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 13. The excerpt below is the record exactly as published.

lib. of flour and Jib. of currants. Put in a buttered tin, and bake. Mountain Cake. — Mix 1 teaspoonful of cream of tartar and J teaspoonful of bicarbonate of soda with 3 breakfast-cupfuls of flour, then rub in 1 breakfast-cupful of butter ; when quite For details respecting Culinary Processes, Utensils, Sauces, <tc., referred to, see under their special heads. 246 THE ENCYCLOPEDIA OF PRACTICAL COOKERY. Cakes — continued. smooth, beat in the whites of eight eggs and 1 teacupful of milk. Mix thoroughly and flavour with lemon. Turn the mixture into shallow baking-tins well buttered, and bake. When cold, ice each Cake over, and cover them with jelly. Build up into one large Cake and ice over top. Mousseline Cake. — Prepare a Cake mixture as follows : Take ■Jib. of flour, Jib. of powdered sugar, flavoured with orange- flower water, 2oz. of potato-flour, the well-whipped yolks and whites of eight eggs, the peel of an orange grated on sugar, and a little salt. When made, put it into a buttered shallow mould and bake. The mould should be of the same shape and diameter as the bottom of the dish upon which the Cake is to be formed. When this Cake is done, turn it out of the mould and let it cool. Then put 4 or 5 table-spoonfuls of purde of strawberry and raspberry mixed into a small pan, and add quickly sufficient sugar, flavoured with orange-flower water, to make it of the thickness of a batter. Warm it gently, but do not let it boil, and continue stirring all the time. Whip the whites of four eggs until quite stiff and add it to the fruit preparation, then add the juice of a lemon, and put the mixture into a silk bag. Scoop out some of the Cake from the top and put in the hole thus formed a few table-spoonfuls of curacoa, fill the hollow with the preparation of whipped eggs and fruit by means of the bag, raising it up like a pyramid, and forming it into the shape of a pine-apple. Mask the preparation as well as the Cake with a glaze made with 2 table-spoonfuls of puriie of strawberries and raspberries, finely-powdered sugar, and a little water, and let them dry for half-an-hour. When wanted for use, dish on a folded napkin or ornamental dish- paper. Napoleon Cake. — Lay in a Napoleon-cake pan (see Fig. 283) a layer of puff paste, spread over that a layer of pastry Fig. 283. Napoleon-cake Pan (Mathews and Son). cream, cover with puff paste, glaze the top with sugar, and bake. Serve either hot or cold. Neapolitan Cake. — (1) Pound lib. of blanched and dried, sweet almonds in a mortar, and moisten with the white of an egg ; mix with them lib. of caster sugar, ljlb. of flour, the grated peel of one orange, and 1 small pinch of salt. Mix to a stiff paste with the yolks of twelve eggs

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