| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Dutch | Penndutch, Cakes | 1 | Servings |
INGREDIENTS
| 2 | Egg | |
| 1/2 | c | Sugar |
| 3/4 | c | Flour |
| 1/2 | ts | Baking powder |
| 3/4 | c | Almond, sliced |
| 2 | tb | Water, ice |
| 1/2 | ts | Lemon extract |
| *or: | ||
| 1/2 | Lemon, juice of | |
| 2 | tb | Sugar |
INSTRUCTIONS
The almonds need not be blanched, just sliced fine. Sift flour and baking powder together, then set aside. Cream the eggs and sugar thoroughly. Add the extract and water and beat hard. Add the sliced nuts and flour, beating lightly until thoroughly mixed. Pour the batter into a greased pan, sprinkle sugar over the top and bake at 350 f until brown. Allow the cake to cool in pan before cutting in slices. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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