Portugal Cake

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Make a batter with half a pound of butter, one pound of sugar, one pound of flour, and six eggs, two tablespoonfuls of lemon juice or white wine. Add one pound of seeded raisins, or citron, dredged with a little of the flour; one and a half pounds of blanched almonds cut fine, and one grated nutmeg.