Californian Fig Cake

The cake and biscuit book · Douglas, Elizabeth · 1903

Source: The cake and biscuit book
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (12)

Cake

1 cup sugar ↝ Sugar, NFS [Sugars and honey]
1/2 cup butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
1 cup flour ↝ Flour, 00 [Cereal Grains and Pasta]
1/2 cup cornflour ↝ Cornstarch [Cereal Grains and Pasta]
1/2 cup sweet milk ↝ Milk, NFS [Milk, reduced fat]
Whites of three eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Filling

1/2 lb. almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
6 ozs. figs ↝ Figs, raw [Fruits and Fruit Juices]
1/2 cup seeded raisins ↝ Raisins [Dried fruits]
2 ozs. citron
1 egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
1 glass white wine ↝ Wine, white [Wine]

Instructions (10)

Cake

Beat the butter to a cream.
Add the sugar and beat again.
Sift the flours together.
Add them and the milk.
Beat very well.
Add the whites beaten to a stiff froth.
Bake in two shallow tins in a quick oven.

Filling

Chop all the ingredients very finely together.
Mix them with the egg and wine.
Spread in a thick layer between the two cakes.

Original Text

Californian Fig Cake

1 cup sugar ¹⁄₂ cup butter 1 cup flour ¹⁄₂ cup cornflour ¹⁄₂ cup sweet milk Whites of three eggs

Filling

¹⁄₂ lb. almonds 6 ozs. figs ¹⁄₂ cup seeded raisins 2 ozs. citron 1 egg 1 glass white wine

Beat the butter to a cream. Add the sugar and beat again. Sift the flours together. Add them and the milk. Beat very well and add the whites beaten to a stiff froth. Bake in two shallow tins in a quick oven.

For the filling. Chop all the ingredients very finely together. Mix them with the egg and wine. Spread in a thick layer between the two cakes.

[Pg 36]

Notes

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