Almond Cake

Gateau d’Amandes

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 12 Eggs
  • A Pound of Sifted Loaf Sugar
  • 3 Cupfuls of Sifted Flour
  • 6 Ounces of Sweet Almonds
  • The Zest of 2 Citrons, or Lemons
  • The Zest of an Orange
  • ¼ Teaspoonful of Salt
  • A Tablespoonful of Orange Flower Water
  • 3 Teaspoonfuls of Baking Powder


Beat the yolks of the eggs and the whites separately, beating the latter to a stiff froth. Blanch the Almonds, and peel them and pound them to a fine flour in a mortar. Grate the zest of the oranges and lemons and mix well. Beat the sugar and the yolks of the eggs to a cream, and gradually add one-half the flour, beating well. Then add the Almonds, mixing thoroughly, and, after beating vigorously, add one-half of the whites of the eggs. Beat well, add the remainder of the flour, and then add the remainder of the eggs. Finally add the Orange Flower Water, and mix lightly. Butter a paper, and put in the cake pan, and pour in the mixture, and bake for one hour in a moderate oven.