Almond Cake

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 (7)

1/4 lb. sweet almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
1 oz. bitter almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
6 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a tablespoonful of sifted sugar ↝ Sugar, NFS [Sugars and honey]
5 ditto of fine flour ↝ Flour, 00 [Cereal Grains and Pasta]
the grated rind of a lemon ↝ Lemon, raw [Citrus fruits]
3 ozs. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (7)

Blanch sweet and bitter almonds and pound them to a paste.
Separate the whites from the yolks of 6 eggs.
Beat the yolks, and add to the almonds.
Add a tablespoonful of sifted sugar, 5 tablespoonfuls of fine flour, the grated rind of a lemon, and 3 ozs. butter beaten to a cream.
When all the ingredients are well mixed, put in the whites of the eggs, previously whisked to a froth.
Butter a cake mould and put in the mixture.
Bake in a good oven from 1 1/4 to 1 1/2 hours.

Original Text

Almond Cake.
Blanch ¼ lb. sweet almonds and 1 oz. bitter almonds and pound them to a paste.
Separate the whites from the yolks of 6 eggs; beat the yolks, and add to the almonds; add a tablespoonful of sifted sugar, 5 ditto of fine flour, the grated rind of a lemon, and 3 ozs. butter beaten to a cream.
When all the ingredients are well mixed, put in the whites of the eggs, previously whisked to a froth.
Butter a cake mould and put in the mixture. Bake in a good oven from 1¼ to 1½ hours.

Notes

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