| 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.
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