Siesta Cake

Ingredients

• 1 lb. flour
• 1/2 lb. ground almonds
• 1/2 lb. orange and lemon peel
• 3 lbs. loaf sugar
• Orange-flower water
• 2 oz. Jordan almonds
• 1 lb. butter
• (3 eggs)
• 1 dessert spoonful baking-powder
• 1 teacup of milk

Method

1. 1

   Melt the butter, beat up the eggs, add them, and gradually mix in the flour, ground almonds, and milk, the baking-powder and a pinch of salt.

2. 2

   Beat it thoroughly for 1 hour with the hand.

3. 3

   Cut the peel up finely.

4. 4

   Butter a round dish, put in first a layer of the dough, then a layer of sliced citron peel, then dough, then orange peel, etc., and continue till the ingredients are used up.

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 66. The excerpt below is the record exactly as published.

lb. butter. PUFF PASTRY. Feuilletage. A little lemon juice. Cold water. Make a stiff paste with the cold water, flour and lemon juice and roll it out on a marble slab with a glass rolling-pin. Spread half the butter in little pieces on the paste, fold it over from both ends and roll it out carefully in an oblong shape. Let it stand 10 minutes, use up the rest of the butter, fold over and roll out. Let it stand 10 minutes. Then roll it out at intervals of 10 minutes, folding it in 3 each time until 7 turns or rollings have been given altogether. It improves by standing a few BUTTER SWEETS 119 9. -VIENNESE CHOCOLATE CAKE. (Page 123.) 10. — FORMING PUFF PASTRY CORNETS. (P,/;/; 120.) x. -CORNETS FILLED WITH CREAM. {Paje 120.) 120 DAINTY DINNERS AND DISHES. hours before being used. In summer it is advantageous to stand the pastry in a tin over ice between tbe rollings. To make Cornets , roll the pastry out thin and cut it in strips about 2 inches wide. Grease the outside of the comet moulds, place the strips carefully round them (see illustration p. 119), lay the moulds on a greased baking-tin, and bake the pastry in a quick oven about 10 minutes. Remove the cornet moulds, let the pastry get cold, then fill with whipped, sweetened, and flavoured cream, or jam and cream to taste. 1 French roll. 4 pint milk. 4 eggs. PURIM FRITTERS. Clarified sugar. “ Hundreds and thousands.’’ Salad oil. Remove the crust from the roll, cut the crumb in 1, inch thick slices, boil the milk, soak the bread in it, but do not let the slices break. Beat up the eggs in a shallow dish, dip the soaked slices of bread in the eggs. Half fry the slices in boiling salad oil ; remove them from the oil, dip them again in milk and eggs, then fry them till they are golden brown. Drain them on kitchen paper, arrange them on a glass or silver dish, and pour hot clarified sugar over them. Serve cold, decorated with hundreds and thousands. RICE MOULD. | lb. rice. 1 quart milk. 2 oz. butter. 4 a lemon. 5 eggs. 3 oz. castor sugar. Wash the rice, and boil it in the milk till it is soft. Add the grated rind of half a lemon and the castor sugar. When it has cooled, add the 5 yolks well beaten, 1 oz. of butter, and, lastly, the stiffly beaten whites. Butter a cake tin thickly, sprinkle with biscuit crumbs, put in the mixture, and bake it for 1 hour in a moderate oven. Serve hot, and turn it out of the tin. ROYAL | lb. Savoy biscuits, or sponge-cakes. 2 oz. ratafias. 2 oz. jam. pint milk. TRIFLE. 4 pint double cream. 2 eggs. Candied fruits and cherries. 4 glass brandy and sherry. A little sugar, and lemon juice. Lay the ratafias at the bottom of a deep glass dish and sprinkle them with brandy. Put on these a layer of sponge- cakes spread with jam and sprinkled with sherry. Boil the milk, and pour it over the beaten eggs, sweeten it, and boil it up gently until it thickens slightly. Pour this over the biscuits. Decorate the top with whipped cream and ornament with candied fruit and cherries, BUTTER SWEETS 121 SLIPPERY PUDDING. 4 eggs. 10 lumps sugar. Creme re nr cr see. Kinds of 2 lemons, steeped for half an hour in 1 pint boiling milk. Beat up the eggs, pour the milk on them (it should be nearly boiling) ; pour into a buttered basin and steam for 1 hour and then stand the pudding with a plate over the basin to set for ^ an hour on the stove before turning it out. Sauce. £ 11). white sugar. Juice of 2 lemons. Wineglassful water. Wineglassful sherry. Warm all together, but do not let it come to the boil. 1 lb. flour. £ lh. ground almonds. £ lb. orange and lemon peel. 3 lbs. loaf sugar. Orange-flower water. SIESTA CAKE. 2 oz. Jordan almonds. 1 lh. butter. 4 lb. citron peel. (3 eggs. 1 <h ssert spoonful baking-powder 1 teacup of milk

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