Almond Cake

Gateau d’Amandes

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • 12 Eggs
  • A Pound of Sifted Loaf Sugar
  • 3 Cupfuls of Sif


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 vigorous