German-Style Cake
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g sugar
- g candied peel
- g fine breadcrumbs
- g sultanas
- eggs
- lemon zest
Instructions
- Beat egg yolks with sugar until pale; add breadcrumbs, then candied peel and sultanas.
- Gently fold in stiffly beaten whites until uniform.
- Pour into a buttered, floured pan about two fingers deep and bake; dust with icing sugar. Double the dose for ten to twelve people.