Almond Cake—I

The cake and biscuit book · Douglas, Elizabeth · 1903

Source: The cake and biscuit book
Time: Cook: 90 min Total: 90 min
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (6)

1 lb. flour ↝ Flour, 00 [Cereal Grains and Pasta]
1/2 lb. sweet almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
10 bitter almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
1 lb. white sugar ↝ Sugar, white, confectioner's, powdered [Sugars and honey]
8 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
1 wine-glass brandy ↝ Brandy [Liquor and cocktails]

Instructions (7)

Blanch and pound the almonds.
Beat the yolks and sugar together till light and creamy.
Whisk the whites to a stiff froth.
Add them to the butter and sugar.
Stir in the flour until thoroughly mixed.
Add the almonds.
Bake in a tin lined with greased paper, in a moderate oven for an hour and a half.

Original Text

*Almond Cake—I

1 lb. flour ¹⁄₂ lb. sweet almonds 10 bitter almonds 1 lb. white sugar 8 eggs 1 wine-glass brandy

Blanch and pound the almonds. Beat the yolks and sugar together till light and creamy. Whisk the whites to a stiff froth. Add them to the butter and sugar.

Stir in the flour until thoroughly mixed. Add the almonds. Bake in a tin lined with greased paper, in a moderate oven for an hour and a half.

Notes

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