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 Sweet cake flavoured with almond. Top decorated with almonds (Mrs.B, etc)  Original Receipt in ‘The Book of Household Management‘, 1861, edited by Isabella Beeton (See Mrs.B)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 1-¾ hour. Time. – 1-1/4 to 1-¾ hour. Average cost, 1s. Seasonable at any time.  |
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