Royal Cake


Preparation info

  • 54

    bars ( 1 × 2 inches )
    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • cups sifted all-purpose flour
  • 2 teaspoons baking powder
  • ¾ cup sugar
  • ¾ cup butter
  • 1 large egg yolk
  • 2 tablespoons milk
  • Cardamom-Almond Filling


    1. Preheat oven to slow (300°F.).

    2. Sift together flour, baking powder and sugar. Add the butter and cut it in until the mixture has the consistency of crumbs.

    3. Beat the egg yolk with the milk. Add to flour mixture and mix well. Press two thirds of the dough into a one-quarter-inch layer in a baking pan (13 × 9 × 2 inches). Spread with filling.

    4. Roll remaining dough into a rectangle one-eighth inch thick. Cut with a pastry cutter into strips one-half inch wide. Place crisscross fashion over filling.

    5. Bake for forty-five minutes, or until pastry is browned. Cool. Cut into bars.

    Cardamom-Almond Filling

    Put one and one-quarter cups unblanched almonds through a food chopper using the fine blade, or use an electric blender. Mix one and one-quarter cups sifted confectioners’ sugar with three-quarters teaspoon ground cardamom, one-half teaspoon ground cinnamon, one large egg white and six tablespoons water. Blend well with the chopped almonds.