| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Dutch |
Cakes, Penndutch |
6 |
Servings |
INGREDIENTS
| 2 |
|
Eggs |
| 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 350F until brown. Allow the cake to
cool in pan before cutting in slices.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Jesus is my Lifeguard!”