Almond Cake

The "Queen" cookery books. No.11. bre... · Beaty-Pownall, S · 1904
Source
The "Queen" cookery books. No.11. bread, cakes, and biscuits
Time
Cook: 90 min Total: 90 min
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (9)
Instructions (7)
  1. Blanch and pound 1oz. bitter almonds.
  2. Beat the pounded almonds to the yolks of twelve eggs, beaten till light with a spoonful or two of rose water.
  3. Mix into them 1lb. of crushed and sifted loaf sugar.
  4. Incorporate alternately the whites of the eggs whipped to a stiff froth, and 1lb. of freshly ground sweet almonds.
  5. Stir in five good tablespoonfuls of pounded and sifted biscuit crumbs.
  6. Pour the mixture into a well buttered mould.
  7. Bake for one hour and a half in a moderate oven, covering the cake with a buttered paper.
Original Text · last edited 4 days ago
Blanch and pound 1oz. bitter almonds, and beat them to the yolks of twelve eggs, beaten till light with a spoonful or two of rose water, then mix into them 1lb. of crushed and sifted loaf sugar; next incorporate into this alternately the whites of the eggs whipped to a stiff froth, and 1lb. of freshly ground sweet almonds, lastly stirring in five good tablespoonfuls of pounded and sifted biscuit crumbs. Pour the mixture into a well buttered mould, and bake for one hour and a half in a moderate oven, covering the cake with a buttered paper. (This is an old Dutch recipe.)
Notes
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