Orange Tart

Ingredients

• 8 yolks of eggs
• % lb. unblanched, ground almonds
• % lb. of sugar
• Juice of 2 large oranges
• 2 tsps. of baking powder

Method

1. 1

   Yolks of eggs and sugar are stirred for 0.5 hour, almonds and orange juice mixed in, then the baking powder and beaten whites of eggs.

2. 2

   This dough is put into a buttered, round, loose bottom pan, strewn with bread crumbs and baked for 0.5 hour in medium hot oven.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 142. The excerpt below is the record exactly as published.

% lb. blanched, ground almonds 1 tsp. of cinnamon % cup of sugar Preparation: Cream the butter, sugar and yolks of eggs, add the lemon rind, flour mixed with baking powder and lastly the stififly beaten whites of eggs. Butter some pans, spread the dough out in them about % indh thick, sprinkle with al- monds, sugar and cinnamon. Bake in medium oven and while still warm, cut into nice pieces and serve warm. — 299 — No. 54— CARAWAY CAKE. % lb. of butter 3 eggs % cup of sugar % pt. of milk 1 lb. of flour 1 tbsp. of caraway % lb. of raisins 1 tsp. of natron or soda Preparation: The butter and flour are rubbed tog^ether, raisins, sugar and caraway and the well beaten eggs stirred in. Boil the milk and dissolve the soda in it, let it get cold and stir into the dough. Put the batter into a buttered pan and bake % to 1 hour. No. 55— WIT CAKE. 6 eggs Juice of % lemon % lb. of sugar 2 tbsps. of arrack % lb. of flour 1 % tsps. of baking powder % lb. of butter For Sprinkling. Vi lb. of chopped, blanched almonds Preparation: Stir the yolks of eggs and sugar to a cream, work in the flour. Add the melted butter, arrack, lemon juice, baking powder and beaten whites of eggs. Butter some pans, spread the batter in 1 inch thick, sprinkje the almonds over and bake the cake ^2 hour. No. 56 ENGLISH CAKE. % lb. of butter 2 tbsps. of chopped orange rind % lb. of flour 4 eggs Scarce % lb. of sugar % pt. of milk % lb. of raisins 4 grams of ammonium 2 tbsps. of chopped citron Preparation: Butter, flour and sugar are rubbed together with the Ihands. Add to this the raisins, citron, grated orange rind ; beat the 4 eggs to a froth, boil the milk and mix it with the eggs, then stir into the batter and lastly mix in the am- monium. Butter a pan, strew it with roll crumbs, fill in the batter and bake in medium hot oven 1 hour. No. 57— WALNUT CAKE. Vz cup of butter Vz cup of chopped walnuts 1 cup of brown sugar % cup of chopped raisins 2 eggs 2 cups of flour 1 cup of sour milk 2 tsps. of baking powder '^ tsp. of soda Preparation: Cream^ the butter, add sugar and eggs and beat 10 minutes. Soda is dissolved in sour milk and mixed in- to the batter, the walnuts, raisins, flour and lastly the baking powder added. Put the batter into buttered pans and bake to a nice color. — 300 — No. 58— SPICE CAKE No. 2. 1 cup of butter 2 cups of raisins 1% cups of sugar 2 tsps. of cinnamon 1 cup of sour milk 1 tsp. of cloves 1 tsp. of soda % tsp. of nutmeg 3 eggs 2 cups of flour Preparation: Cream the butter with sugar and yolks of eggs, then add soda, dissolved in sour milk, and raisins, cin- namon, ground cloves, nutmeg and flour, and lastly the whites of eggs beaten to a stiff froth. Butter a pan, put in the batter and bake 1 ihour. No. 59— SOUR CREAM CAKE. 1 cup of sugar 1 pinch of salt 1 cup of sour cream 1 pinch of nutmeg 1 egg 1 tsp. of soda 1 cup of flour Preparation: The soda is mixed with sour milk and to it are added in the order named, sugar, yolk of egg, salt, nutmeg, flour and the stiffly. beaten white of egg. Bake the batter in two layers and spread on the lower layer the sour cream filling. This is made by mixing well 1/4 cup of sour cream, 1 yolk of egg, 2 tablespoonfuls of sugar, i/^ teaspoonful of flour, 14 tea- spoonful of lemon juice and cook it ^ minute, stirring con- tinually. When this has cooled, stir in the beaten wlhite of No. 60— THOUSAND PUFF TART. 1 lb. of fresh washed butter 2 tbsps. of rum 1 lb. flne flour % tsp. of baking powder % pt. cold water % lb. of apricot or raspberry Whites of 2 eggs marmalade Preparation: Mix the flour, water, egg, rum and baking powder. Cut the cold butter into bits and spread it over the dough, fold the dough over and roll out, repeat 3 to 4 times, then roll out thin. Now cut out 6 to 8 disks the size of the tart you wish to make, turn up the edge, brush over with yolks of eggs and bake lig'ht brown or yellow. Dust with sugar when done, fill in apricot or raspberry marmalade, place the disks one on top of the other. The top one should have no marmalade, but be dusted with powdered sugar. Remarks: This tart dough can be prepared like Good Tart dough in No. 93, a very good recipe. —301— No. 61— CHEESE TART. % lb. of butter 2 eggs Vi lb. of sugar % tsp. of baking powder % lb. of flour For the Filling. 2 lbs. of cheese 1 tbsp. of vanilla % lb. of butter 2 tbsps. of flour % lb. of sugar 3 eggs Preparation: Cream the butter, add sugar, eggs, flour and baking powder. Butter a pan, roll out the dough and put in, turning up a high rim. Cheese, butter, sugar, vanilla, flour, yolks of eggs and beaten whites are mixed well, filled into the tart and baked until of a yellow color. No. 62— APPLE TART. % lb. of washed butter White of 1 egg % lb. of flour 1 tbsp. of rum % pt. of water % tsp. of baking powder For the Filling. 1 qt. of thick apple sauce or IVz glasses of white wine and % peck of apples, stewed soft in sugar For the Frosting. 6 whites of eggs % lb. blanched, ground almonds 1% cups of sugar Preparation: The preparation of the dough is the same as given under No. 60. The dough is rolled out, put into a buttered, round, loose bottom pan with a high rim, partly baked and spread thick with apple sauce. The 6 whites of eggs are beaten to a stiff froth, sugar and ground almonds mixed in and this frosting spread on the sauce. Now the tart is baked again to a nice light brown color. Remarks: This tart dough can be made like Good Tart dough, in No. 93, a very good recipe. No. 63— ORANGE TART. 8 yolks of eggs % lb. unblanched, ground % lb. of sugar almonds Juice of 2 large oranges 2 tsps. of baking powder

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