Home › Pudding Recipes › Birds' Nest Cake

Birds' Nest Cake

4 OZS. (I cup) flour 4 ozs. (1 cup) cornstarch 4 ozs. (1/2 cup) sugar I teaspoonful baking powder Some apricot jam 8 OZS. (I cup) confectioners' sugar Some chopped almonds 4 ozs. (1/2 cup) butter Few drops green color Few candy eggs Beat up the yolks of eggs with the sugar until thick, then stir in the flour, cornstarch and baking powder. Beat up the whites of eggs and add them.

Pour the mixture into a round buttered and floured cake tin and bake in a moderate oven for thirty-five minutes. Have ready some slightly browned, coarsely chopped almonds. Remove a part of the center of the cake and replace it with a large candy egg. Spread the jam on the sides of the cake and sprinkle on the almonds. Rub the confectioners' sugar through a sieve into a basin, add the butter and beat to a smooth cream.

Add the green color drop by drop until the color is right. Chill the icing, then with a small bag and plain tube force it around the edge of the cake to represent the twigs of the nest.

Arrange some candy eggs around the border. 4 OZS. (I cup) flour