| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Rustie’s, Real, Cooks | 1 | servings | |
INGREDIENTS
| 10 | oz | Butter |
| 8 | oz | Caster sugar |
| 4 | Eggs | |
| 1 1/4 | lb | Flour |
| 4 | oz | Ground almonds |
| 6 | oz | Candied peel |
| 1 1/4 | lb | Currants |
| 1/2 | Grated nutmeg | |
| 1 | pn | Ground cloves |
| 1/8 | pt | Brandy |
| 2 | Egg whites | |
| 8 | oz | Icing sugar |
| 8 | oz | Ground almonds |
| 1 | ts | Rose water or almond essence |
| 2 | Egg whites | |
| 3/4 | lb | Icing sugar |
| 1/2 | oz | Cornflour |
INSTRUCTIONS
ALMOND ICING SUGAR ICING Cook in lined 8" round cake tin, gas mark 3 (325F/170C) for 1.5 hours. reduce heat and cook for a further 1.5 hours at gas mark2 (300F/150C). When cold cover with almond icing. Almond icing: Combine ingredients together with the rose water or almond essence. Allow almond icing to dry and harden then cover with sugar icing. Sugar icing: Lightly whisk the egg whites, gradually add sugar and cornflour to a thick consistency. Spread over cake and dry in a cool oven. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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