Cake, Almond Saccharin

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 (5)
Instructions (12)
  1. Beat the yolks and whites of two eggs separately.
  2. Stir into the yolks 5oz. of freshly ground almonds.
  3. Add a pinch each of salt and saccharin.
  4. Mix in the whites of the eggs beaten to a very stiff froth.
  5. Bake in well-buttered patty pans till of a light brown.
  6. Some roughly chopped almonds can be strewn on the top of the cakes.
  7. Be careful the cakes do not burn.
Almond Flour Preparation
  1. The ordinary ground almonds are seldom fine enough to be perfectly satisfactory, and, moreover, are often not over fresh.
  2. Where invalid diet is in question it is best to grind the nuts at home.
  3. Blanch the almonds, and let them stand till perfectly dry (if used at once they are too soft to grate well).
  4. Rub or grate them through a fine wire sieve till they are in a fine powder.
  5. The bits left over at the ends that will not grate can be utilised for decorating the cakes.
Original Text · last edited 4 days ago
Cake, Almond Saccharin. —Beat the yolks and whites of two eggs separately, then stir into the yolks 5oz. of freshly ground almonds, add a pinch each of salt and saccharin, and, lastly, mix in the whites of the eggs beaten to a very stiff froth, and bake in well-buttered patty pans till of a light brown. Some roughly chopped almonds can be strewn on the top of the cakes. Be careful the cakes do not burn. The difficulty about these cakes generally lies in the almond flour. The ordinary ground almonds are seldom fine enough to be perfectly satisfactory, and, more-over, are often not over fresh, so where invalid diet is in question it is best to grind the nuts at home in this way: Blanch the almonds, and let them stand till perfectly dry (if used at once they are too soft to grate well), then rub or grate them through a fine wire sieve till they are in a fine powder; the bits left over at the ends that will not grate can be utilised for decorating the cakes.
Notes
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