Almond 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 (8)

4/5lb. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
rather more than 12oz. of caster sugar ↝ Sugar, NFS [Sugars and honey]
1lb. of eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
14oz fine flour ↝ Flour, semolina, fine [Cereal Grains and Pasta]
a short tea-spoonful of baking powder ↝ Baobab powder [Fruits and Fruit Juices]
13oz ground almonds ↝ Almonds, salted [Nuts and seeds]
a few drops of essence of almonds ↝ Almond chicken [Stir-fry and soy-based sauce mixtures]
shredded almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]

Instructions (4)

Beat 4/5lb. of butter to a cream with rather more than 12oz. of caster sugar.
When this is quite creamed work in carefully, one or two at a time, 1lb. of eggs (this is about eight or nine, but it is best to weigh them).
Now work in 14oz fine flour mixed with a short tea-spoonful of baking powder, 13oz. ground almonds, and a few drops of essence of almonds.
Mix well and quickly, and bake at once in well papered hoops or tins, with some shredded almonds sprinkled over the top.

Original Text · last edited 4 days ago

Almond.
—Beat ⅘lb. of butter to a cream with rather more than 12oz. of caster sugar; when this is quite creamed work in carefully, one or two at a time, 1lb. of eggs (this is about eight or nine, but it is best to weigh them); now work in 14oz. fine flour mixed with a short tea-spoonful of baking powder, 13oz. ground almonds, and a few drops of essence of almonds. Mix well and quickly, and bake at once in well papered hoops or tins, with some shredded almonds sprinkled over the top. If baked in 1lb. tins these cakes take thirty-five minutes, if in 2lb. tins they will require fifty minutes.

Notes

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