Cake

The "Queen" cookery books. No.11. bre... · Beaty-Pownall, S · 1904

Source: The "Queen" cookery books. No.11. bread, cakes, and biscuits
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (10)

4/5lb. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
4/5lb caster sugar ↝ Sugar, NFS [Sugars and honey]
the yolks of nine eggs ↝ Egg, yolk only, raw [Eggs and omelets]
4/5lb. of ground rice or crème de riz
4/5lb. sifted flour ↝ Flour, 00 [Cereal Grains and Pasta]
4oz. ground sweet almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
2oz. shredded candied angelica
4/5lb. crystallised cherries ↝ Cherries, raw [Other fruits and fruit salads]
the whites of five eggs ↝ Egg, white only, raw [Eggs and omelets]
blanched pistachios ↝ Nuts, pistachio nuts, raw [Nut and Seed Products]

Instructions (7)

Beat butter to a cream with caster sugar.
Work in the yolks of nine eggs, two or three at a time.
Stir in ground rice or crème de riz, sifted flour, ground sweet almonds, shredded candied angelica, and crystallised cherries.
Stir in the whites of five eggs beaten to a stiff froth.
Bake.
When cold, ice the top of the cake thinly.
Sprinkle with blanched pistachios.

Original Text · last edited 4 days ago

Beat ⅘lb. of butter to a cream with ⅘lb. caster
sugar, work in, two or three at a time, the yolks of nine eggs, then stir in ⅘lb. of ground rice or crème de riz, ⅘lb. sifted flour, 4oz. ground sweet almonds, 2oz. shredded candied angelica, ⅘lb. crystallised cherries, and the whites of five eggs beaten to a stiff froth. Bake, and, when cold, ice the top of the cake thinly, and sprinkle it with blanched pistachios.

Notes

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