Mrs Beetons Baking Recipes Revisited

Almond Cake

225g (8oz) Sweet Almonds
25g (1oz) Bitter Almonds
85g (3oz) Butter
6 Eggs
8 tbsp Caster Sugar
5 tbsp Fine Flour
1 Lemon, grated rind only

Blanch and pound the almonds to a paste.
Separate the whites from the yolks of the eggs.
Beat the yolks and add to the almonds.
Stir in the sugar, flour and lemon rind.
Add the butter, which should be beaten to a cream.
When well mixed, add the stiffly whisked egg whites.
Butter a cake mould, put in the mixture.
Bake in a good oven from 1¼ to 1¾ hour.

Time: 1¼ to 1¾ hour.
Seasonable at any time.

ALMOND CAKE

1752. INGREDIENTS - 1/2 lb. of sweet almonds, 1 oz. of bitter almonds, 6 eggs, 8 tablespoonfuls of sifted sugar, 5 tablespoonfuls of fine flour, the grated rind of 1 lemon, 3 oz. of butter.

Mode - Blanch and pound the almonds to a paste; separate the whites from the yolks of the eggs; beat the latter, and add them to the almonds. Stir in the sugar, flour, and lemon-rind; add the butter, which should be beaten to a cream; and when all these ingredients are well mixed, put in the whites of the eggs, which should be whisked to a stiff froth. Butter a cake-mould, put in the mixture, and bake in a good oven from 1-1/4 to 1-3/4 hour.

Time - 1-1/4 to 1-3/4 hour.

Average cost, 1s.

Seasonable at any time.

Mrs BeetonRecipes

Mrs Beetons Baking Recipes Revisited

Almond Cake

Mrs Beeton
Recipes