Almond Cake

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (19)
for Ratafia cake
Instructions (11)
  1. Take a pound of almonds; blanch them in cold water, and beat them as small as possible in a stone mortar with a wooden pestle, putting in, as you beat them, some orange-flower water.
  2. Then take twelve eggs, leaving out half of the whites; beat them well; put them to your almonds, and beat them together, above an hour, till it becomes of a good thickness.
  3. As you beat it, sweeten it to your taste with double-refined sugar powdered, and when the eggs are put in add the peel of two large lemons finely rasped.
  4. When you beat the almonds in the mortar with orange-water, put in by degrees about four spoonfuls of citron water or ratafia of apricots, or, for want of these, brandy and sack mixed together, two spoonfuls of each.
  5. The cake must be baked in a tin pan; flour the pan before you put the cake into it.
  6. To try if it is done enough, thrust a straw through it, and if the cake sticks to the straw it is not baked enough; let it remain till the straw comes out clean.
Another
  1. Take twelve eggs, leaving out half the whites; beat the yolks by themselves till they look white; put to them by degrees one pound of fine sifted sugar.
  2. Put in, by a spoonful at a time, three quarters of a pound of fine flour, well dried and sifted, with the whites of the eggs well beaten, and continue this till all the flour and the whites are in.
  3. Then beat very fine half a pound of fine almonds, with sack and brandy, to prevent their oiling; stir them into the cake.
  4. Bake it three quarters of an hour.
Ratafia cake
  1. Ratafia cake is made in the same manner, only keep out two ounces of the almonds, and put in their stead two of apricot kernels; if you have none, use bitter almonds.
Original Text
Almond Cake. Take a pound of almonds; blanch them in cold water, and beat them as small as possible in a stone mortar with a wooden pestle, putting in, as you beat them, some orange-flower water. Then take twelve eggs, leaving out half of the whites; beat them well; put them to your almonds, and beat them together, above an hour, till it becomes of a good thickness. As you[233] beat it, sweeten it to your taste with double-refined sugar powdered, and when the eggs are put in add the peel of two large lemons finely rasped. When you beat the almonds in the mortar with orange-water, put in by degrees about four spoonfuls of citron water or ratafia of apricots, or, for want of these, brandy and sack mixed together, two spoonfuls of each. The cake must be baked in a tin pan; flour the pan before you put the cake into it. To try if it is done enough, thrust a straw through it, and if the cake sticks to the straw it is not baked enough; let it remain till the straw comes out clean. Another. Take twelve eggs, leaving out half the whites; beat the yolks by themselves till they look white; put to them by degrees one pound of fine sifted sugar; put in, by a spoonful at a time, three quarters of a pound of fine flour, well dried and sifted, with the whites of the eggs well beaten, and continue this till all the flour and the whites are in. Then beat very fine half a pound of fine almonds, with sack and brandy, to prevent their oiling; stir them into the cake. Bake it three quarters of an hour. Ratafia cake is made in the same manner, only keep out two ounces of the almonds, and put in their stead two of apricot kernels; if you have none, use bitter almonds.
Notes
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