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Savarin Cake

Put one pound of dried and sifted flour into a pan, and make a hollow in the centre. Dissolve half an ounce of German yeast in a small quantity of warm milk, and set the sponge by pouring this into the hollow, and beating into it with the fingers about a quarter of the flour. Sprinkle flour over the batter thus made, put the basin in a warm place, and let the sponge rise slowly to twice its size. Work into it with a spoon or with the right hand a quarter of a pint of warm milk and two eggs, and add gradually three-quarters of a pound of butter beaten to a cream, half an ounce of salt dissolved in a little warm water, two ounces of powdered sugar, the eighth of a pint additional milk, and three more eggs. Lastly, add two ounces of candied peel cut small. The additions should be made very gradually, the eggs being put in one at a time, and the preparation being beaten well until it leaves the sides of the bowl easily. Butter the inside of a fluted mould rather thickly, and sprinkle a table-spoonful of blanched and chopped almonds on the butter. Beat the paste up again, half fill the mould with it; let it stand in a warm place till it has risen level with the top of the mould. Tie a broad band of buttered paper round the top of the mould, to keep the paste from running over the sides, and bake the cake in a moderate oven. When done enough, turn it out carefully, run a skewer into several parts of it, and pour over and into it a thick syrup flavoured with Curacoa or any other suitable liqueur. Sprinkle powdered sugar over the surface, and send the cake to table warm. Time to bake, one hour or more. Probable cost, 3s., exclusive of the liqueur. Sufficient for five or six persons.