Nut Cake

Ingredients

• 2 oz. sugar
• 1J oz. butter
• About 2 oz. flour
• 1 oz. ground nuts
• 3 yolks of egg
• 1 white of egg
• 2 yolks of egg.
• 2 oz. sugar.
• | tea-cupful milk.
• 1 tea -cupful essence of coffee.
• 2 oz. fresh butter.

Method

1. 1

   Prepare nuts by toasting and grinding.

2. 2

   Make cake mixture as for Gateau Mocha, adding ground nuts last.

3. 3

   Pour into greased tin and bake until firm.

4. 4

   For filling, make custard with yolks, sugar, and milk, flavor with coffee essence, then mix with butter and ground nuts.

5. 5

   Spread cream between cake layers and coat with coffee glace icing.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 932. The excerpt below is the record exactly as published.

yolks of eggs, and cream these together with a wire whisk from 10 to 15 minutes, or until they look very light in colour and 582 COOKERY FOR EVERY HOUSEHOLD consistency. Then whip the whites to a stiff froth, and stir them very lightly in, alternately with a little flour, turning the mixture over and over, and as delicately as possible. When all is blended, pour the mixture into the prepared tin, place it on a bed of salt or sand on a baking tin, and bake in a good oven until well risen and firm to the touch. As soon as the top is brown, the cake ought to be covered with paper to prevent its taking too deep a colour. Allow the cake to stand for 5 minutes after removing it from the oven, then turn it out on a sieve and let it cool gradually. Then ice the cake as below : To Ice the Cake. — Prepare some Mocha icing (Recipe 2846), and keep it on ice or in a very cool place until it is required. Split the cake once or twice according to height, spread each piece with a layer of the icing, and put the cake back into shape. Then with a spatula or broad-bladed knife spread the top, and, if wished, the sides of the cake with the icing. Put the remainder into a forcing Forcing Bag and Fancy Pipes bag with a rather large fancy-shaped pipe at the end of it, and force out pretty patterns on the top of the cake. A few crystallised violets or pistachio nuts may be used as an ornamentation, or any sweet that will make a pretty contrast in colour to the brown icing. Allow the cake to stand in a cool place for an hour or two before cutting, so as to harden the icing. Note. — Sometimes this cake is coated with coffee glace icing, and the coffee butter icing piped on the top. Time to bake, about i hour. Probable cost, Is. 4 d. 2801. Another Way, 2 2 oz. castor sugar. About 2 oz. Vienna flour. 1 oz. butter. 2 eggs. Crystallised sugar. Mocha icing. Put the yolks of eggs and sugar into a basin, and cream them together. Then whip the whites of eggs to a stiff froth, and mix them very lightly with the yolks and sugar, along with the flour finely sifted. Melt the butter, and pour it in last of all. Pour the mixture into a round flat mould that has been greased and dusted with flour, and bake in a moderate oven. When ready, turn out and allow the cake to cool. Then split it once or twice, spread with Mocha icing, and put the pieces together again. Turn the cake so that the bottom is uppermost, and coat it all over with a layer of the icing, and sprinkle with crystallised sugar. Then put some more icing into a forcing bag with a fancy pipe, and force it out on the top of the cake in a pretty design. Other decorations, such as pistachios, violets, angelica, &c., may be added according to taste. Time to cook, 25 minutes. Probable cost. Is. 2d. 2802. Nellie’s Ginger Cake £ lb. flour. £ lb. brown sugar. | lb. butter. | lb. treacle or syrup. 1 dessert-sp. ground ginger. 2 eggs. 3 or 4 oz. preserved ginger. 2 oz. shelled walnuts. 1 tea-sp. carbonate of soda. 2 table-sps. warm milk. Put the butter, sugar, and treacle into a basin, and place them near the fire or in a cool oven until just warm. Then beat all together for a few minutes. Beat up the eggs, and add them gradually with the flour. When thoroughly mixed and well beaten, add the soda dissolved in the warm milk, and lastly the preserved ginger cut in small pieces and the walnuts chopped roughly. Pour the mixture into a greased and papered cake tin, and bake in a moderate oven until well risen and firm to the touch. Time to bake, § to 1 hour. Probable cost, Is. 2d. 2803. Nut Cake 2 oz. sugar. 1J oz. butter. About 2 oz. flour. 1 oz. ground nuts. 3 yolks and 1 white of egg- (Gateau de Noisettes) Cream for Filling. 2 yolks of egg. 2 oz. sugar. | tea-cupful milk. 1 tea -cupful essence of coffee. 2 oz. fresh butter.

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