Princess Cakes

Ingredients

• Eight oz. castor sugar
• 8 oz. of flour
• 3 oz. chopped almonds
• 3 oz. of butter
• half a wine-glassful of brandy
• the grated rind of a lemon
• 3 eggs

Method

1. 1

   Cream the butter with the sugar in a basin, dredge in the flour and eggs alternately, then the almonds; mix in the brandy, and pour the mixture into small moulds, well buttered and coated with arrowroot.

2. 2

   Bake them of a light colour.

3. 3

   Turn them out, and cover with apricot marmalade.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 82. The excerpt below is the record exactly as published.

of chopped almonds. Put the flour in a basin with the sugar, the *s beaten, the salt and the liqueur ; melt the butter but do t allow it to oil; add it to the mixture; stir in 1 tea- >onful of baking powder, and £ gill of milk. Pour it into a shallow tin. Bake in a moderate oven for about three- "Haiters of an hour. When cooked, take it out of the oven MISS CAMEBOWS COOKERY BOOK. 207 and brush it orer with beaten esnr, and pprir.kle whh tin- chopped almonds mixed with castor sugar. Return it t<> tht? oven for five minutes. Princess Cakes. Eight oz. castor sugar, 8 oz. of flour, 3 oz. chopped aW>r.<K 3 oz. of butter, half a wine-glassful of brandy, the crated rind of a lemon, and 3 eggs

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