Simnel Cake

The cake and biscuit book · Douglas, Elizabeth · 1903
Source
The cake and biscuit book
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
For the Paste
Instructions (8)
  1. Beat the butter to a cream, and add the sugar.
  2. Beat the yolks and whites separately.
  3. Add the yolks and the rice flour to the mixture, beating continually, and then the flour and currants.
  4. Mix well and stir in the stiffly beaten whites.
Prepare the almond paste
  1. Blanch and pound the almonds, adding a little rose water to them.
  2. Beat the whites to a stiff froth, add the sugar, stir lightly together and then add the almonds.
Assemble and Bake
  1. Line two small tins with greased paper and put a layer of the cake mixture in each, and then a layer of the almond paste, then another layer of cake and almond paste.
  2. Bake in a moderate oven.
Original Text
Simnel Cake ¹⁄₂ lb. butter ¹⁄₂ lb. sugar 2 ozs. rice flour 4 eggs 7 ozs. flour ¹⁄₂ lb. currants For the Paste 2 ozs. bitter almonds 10 ozs. sweet almonds 2¹⁄₂ ozs. powdered sugar Whites of two eggs Rose water Beat the butter to a cream, and add the sugar. Beat the yolks and whites separately. Add the yolks and the rice flour to the mixture, beating continually, and then the flour and currants. Mix well and stir in the stiffly beaten whites. Prepare the almond paste beforehand. Blanch and pound the almonds, adding a little rose water to them. Beat the whites to a stiff froth, add the sugar, stir lightly together and then add the almonds. Line two small tins with greased paper and put a layer of the cake mixture in each, and then a layer of the almond paste, then another layer of cake and almond paste. Bake in a moderate oven. [Pg 58]
Notes
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