Apricot Cake, “Gâteau de Vienne,” for Luncheon, Supper or Dinner

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (2)
Instructions (3)
  1. Is made much like Seed Cake, No. 1 (Cataldi's), but no carraway seeds are put in, of course.
  2. Bake in a plain round mould and afterwards slice in rounds about 2 inches thick.
  3. Put a layer of apricot jam between each slice; rebuild the cake and ice when finished.
Original Text
Apricot Cake, “Gâteau de Vienne,” for Luncheon, Supper or Dinner. Is made much like Seed Cake, No. 1 (Cataldi's), but no carraway seeds are put in, of course. Bake in a plain round mould and afterwards slice in rounds about 2 inches thick. Put a layer of apricot jam between each slice; rebuild the cake and ice when finished.
Notes
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