Neapolitan Cake

Ingredients

• six ounces of sweet almonds
• one ounce of bitter almonds
• a pinch of salt
• the grated rind of a large lemon
• four ounces of fresh butter
• half a pound of sifted loaf sugar
• ten ounces of flour
• the well-beaten yolks of six eggs

Method

1. 1

   Blanch and pound the sweet and bitter almonds to a smooth paste, adding orange-flower or rose-water.

2. 2

   Mix in salt, lemon rind, butter, sugar, and flour.

3. 3

   Combine with egg yolks and let rest for half an hour.

4. 4

   Roll out to 1/4 inch thick, stamp into rounds, and bake until firm and lightly colored.

5. 5

   Layer with jam and sift pink sugar before serving.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 987. The excerpt below is the record exactly as published.

Neapolitan Cake. — Blanch and pound to a smooth paste six ounces of sweet almonds and one ounce of bitter almonds, and whilst pounding them keep dropping in a little orange-flower water or rose-water to prevent them oiling. Add a pinch of salt, the grated rind of a large lemon, four ounces of fresh butter, haK a poimd of sifted loaf sugar, and ten ounces of flour. When these ingredients are thoroughly mixed, work them together with the well-beaten yolks of six eggs

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