Mrs Beetons Baking Recipes Revisited

Pavini Cake

600ml (1 pint) Milk
225g (8oz) Flour
225g (8oz) Ground Rice
225g (8oz) Stoned Raisins, cut into small pieces
110g (4oz) Currants
110g (4oz) Butter
110g (4oz) Caster Sugar
50g (2oz) Sweet Almonds
1 tsp Bicarbonate of Soda
½ Nutmeg, Grated

Stone and cut the raisins into small pieces.
Wash, pick and dry the currants.
Melt the butter to a cream, but without oiling it.
Blanch and chop the almonds and grate the nutmeg.
When all the dry ingredients are prepared, mix together well.
Warm the milk, stir in the bicarbonate of soda and make into a paste.
Butter a mould, fill with more than half the dough.
Bake the cake in a moderate oven for 1½ to 2 hours, or less time should it be made into 2 cakes.

Time: 1½ to 2 hours.
Seasonable at any time.

A PAVINI CAKE

1771. INGREDIENTS - 1/2 lb. of flour, 1/2 lb. of ground rice, 1/2 lb. of raisins stoned and cut into small pieces, 1/4 lb. of currants, 1/4 lb. of butter, 2 oz. of sweet almonds, 1/4 lb. of sifted loaf sugar, 1/2 nutmeg grated, 1 pint of milk, 1 teaspoonful of carbonate of soda.

Mode - Stone and cut the raisins into small pieces; wash, pick, and dry the currants; melt the butter to a cream, but without oiling it; blanch and chop the almonds, and grate the nutmeg. When all these ingredients are thus prepared, mix them well together; make the milk warm, stir in the soda, and with this liquid make the whole into a paste. Butter a mould, rather more than half fill it with the dough, and bake the cake in a moderate oven from 1-1/2 to 2 hours, or less time should it be made into 2 cakes.

Time - 1-1/2 to 2 hours.

Average cost, 1s. 8d.

Seasonable at any time.

Mrs BeetonRecipes

Mrs Beetons Baking Recipes Revisited

Pavini Cake

Mrs Beeton
Recipes