Italian-Style Pound Cake
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- eggs, sugar, flour, butter
- lemon peel
- g sweet almonds
- bicarbonate of soda
Instructions
- Proceed as for No. 611, swapping lemon zest for candied peel and almonds for raisins.
- Pound peeled, dried almonds fine with a little of the sugar and mix into the flour to prevent clumping.
- Work the batter thoroughly, ideally with the bowl set in hot water, before and after adding the butter; bake.