Sister's Cake

Ingredients

• Jib. of milk roll or bun dough
• three well-beaten eggs
• 4oz. ground almonds
• Jib. of butter beaten to a cream
• half a pint of water
• a wine-glassful of orange flower water
• lib. of loaf sugar

Method

1. 1

   Warm the milk roll dough, then work in the eggs, ground almonds, salt, and butter.

2. 2

   Beat together with a little milk for an hour.

3. 3

   Layer the dough and candied peel in a buttered mould and bake for an hour.

4. 4

   Prepare syrup by boiling loaf sugar in water, adding orange flower water, and pour over the cake after baking.

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 70. The excerpt below is the record exactly as published.

Jib. of milk roll or bun dough in a pan before the fire to warm, then work into this three well- beaten eggs, 4oz. ground almonds, a pinch of salt, and Jib. of butter beaten to a cream, and beat it all together with a little milk for an hour. Butter a plain round mould, and put in it a layer of this dough, then a layer of candied peel shred very tine, and repeat these layers till the mould is full. Put it into a sharp but not fierce oven at once, and bake for an hour. It will rise a great deal. When it is nearly baked prepare a syrup by boiling lib. of loaf sugar in half a pint of water till it is frothy, then add a wine- glassful of orange flower wate

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