Home › The Principles of Cookery › Battenberg Cake

Battenberg Cake

Crush four ounces of almonds with one egg and two table-spoonfuls of rum; then put twelve ounces of sugar with twelve yolks of eggs into a pan. Beat this until it is frothy, then add the crushed almonds, two ounces of currants, blanched and cleaned, and two ounces of mixed peel that has been passed through hot water. Add slowly eight ounces of flour rubbed through a sieve. Mix slowly, putting in the ten whites of eggs whipped firm. Finish with six ounces of good melted butter. Cook in a plum-cake mould, buttered. Turn it out of mould to cool. Soak it in kummel, brush over with apricot jelly, and ice with fondant or syrup of kummel. Sprinkle the sides and top with chopped pistachios. Probable cost, 3s. 6d.