Almond Cake

Sugar, 1 lb.;

butter, ¼ lb.;

flour, 1 lb.;

eggs, 8;


1 coffee-cupful;

essence of bitter almonds, ½ teaspoonful.

Stir one pound of powdered sugar and a quarter of a pound of butter to a cream; beat up the eight eggs, the whites and yolks separately, and add the yolks to the butter and sugar; stir together very thoroughly, and then put in one pound of flour; add a coffee-cupful of sweet almonds blanched, and beat to a smooth paste, with half a teaspoonful of essence of bitter almonds; along with the almonds stir in the whites of the eggs. Bake in a quick oven, and frost it as soon as it is done. Season the icing with rose-water.

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