GOOD FOOD.
GREAT HISTORY.
Featured in Katherine Campion's holiday cake spread for Good Housekeeping, this Belgian flourless almond cake is leavened entirely by eight separated eggs and thickened with finely ground blanched almonds and dry breadcrumbs. Once baked and cooled, it is glazed with a reduced fruit syrup made from preserved strawberry or raspberry juice, finished with powdered sugar, and decorated with candied fruit.
No-flour cakes are popular holiday cakes on the other side of the water. Here is one which hails from Belgium; it is an Almond Cake and wonderfully good. Beat the yolks of eight eggs with one cupful of sugar until very light, then add one-half pound of blanched and finely ground almonds, one scant cupful of fine, dry bread crumbs, one-half teaspoonful of ground cinnamon, and the grated rind and juice of one lemon. Last fold in the stiffly-beaten whites of the eggs and pour the mixture into a greased and floured or paper-lined pan. Bake it at 350° F. for about one hour. When it is finished, remove it from the pan, let it cool, and then pour over it slowly a sirup made by boiling together until thick enough to mask a spoon, one cupful of juice from canned strawberries or raspberries and one-half cupful of sugar. As the sirupy coating cools on the cake, sprinkle it generously with powdered sugar and ornament it with strips of citron or candied cherries.
Public rights statementThis material was originally published in the United States in 1921 and is believed to be in the public domain in the United States. Source: Good Housekeeping 1921-12: Vol 73 Iss 6, 1921-12-01, page n58, via https://archive.org/details/sim_good-housekeeping_1921-12_73_6. Repastory is not affiliated with or endorsed by Good Housekeeping 1921-12: Vol 73 Iss 6 or its current owner. Rights may vary outside the United States.
Beat the yolks of eight eggs with one cupful of sugar until very light, then add one-half pound of blanched and finely ground almonds, one scant cupful of fine, dry bread crumbs, one-half teaspoonful of ground cinnamon, and the grated rind and juice of one lemon. Last fold in the stiffly-beaten whites of the eggs and pour the mixture into a greased and floured or paper-lined pan. Bake it at 350° F. for about one hour. When it is finished, remove it from the pan, let it cool, and then pour over it slowly the prepared fruit sirup. As the sirupy coating cools on the cake, sprinkle it generously with powdered sugar and ornament it with strips of citron or candied cherries.
Boil together until thick enough to mask a spoon, then pour slowly over the cooled cake.
publication context
DEPARTMENT OF COOKERY Good Housekeeping Institute Mildred Maddocks, Director
Cakes for Christmas By Katherine Campion Each recipe has been tested for you
Every recipe is planned to serve six unless otherwise stated, and has been tested and tried by the staff of the Department of Cookery.
Good Housekeeping 1921-12: Vol 73 Iss 6 · Page n57 · View context source ↗
Source evidence: Cakes for Christmas By Katherine Campion Each recipe has been tested for you
Follow your curiosity through more recipes, advertisements, and stories from the printed page.