Almond Cake

S. Beaty-Pownall, The "Queen" cookery books. No.7 Sweets. Part II. (London: Horace Cox, 1904)

Home Studies Collection, Manchester Metropolitan University Special Collections

  • butter
  • caster sugar
  • eggs
  • fine flour
  • baking powder
  • ground almonds
  • essence of almonds

Beat ½ lb. of butter to a cream with rather more than 12 oz. of caster sugar; when this is quite creamed work in carefully, one or two at a time, 1 lb. of eggs (this is about 8 or 9 but it is best to weigh them); now work in 14 oz. fine flour mixed with a short teaspoonful of baking powder, 1 ½ oz. ground almonds, and a few drops of essence of almonds. Mix well and quickly, and bake at once in a well papered hoops or tins, with some shredded almonds sprinkled over the top. If baked in 1 lb. tins these cakes take thirty-five minutes, if in 2lb tins they will require fifty minutes.