Almond Cake

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (9)
Instructions (8)
  1. Blanch and pound the jordan and bitter almonds very fine.
  2. Beat in the yolks of eight eggs with the almonds.
  3. Whisk the whites up to a solid froth.
  4. Mix together the sifted sugar, fine flour, grated lemon peel, and pounded cinnamon.
  5. Combine all the ingredients.
  6. Rub the inside of a mould with fresh butter.
  7. Fill the mould with the mixture.
  8. Bake it of a light colour.
Original Text
To make an Almond Cake. Take eight ounces of jordan and one ounce of bitter almonds, blanch and pound them very fine; then beat in with the almonds the yolks of eight eggs, and let the whites be whisked up to a solid froth. Then take eight table spoonfuls of sifted sugar, five spoonfuls of fine flour, a small quantity of grated lemon peel and pounded cinnamon, and mix all the ingredients. Rub the inside of a mould with fresh butter, fill it with the mixture, and bake it of a light colour. [216]
Notes
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