Almond Cake from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
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 orange...
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Ingredients
- 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
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