Almond Cake
Origin: Mobile, Alabama
Source: Abby Fisher, 1881
Ingredients
- 1 teacup almonds
- 12 eggs
Instructions
- Scald one teacup of almonds in hot water.
- Wipe the scalded almonds with a cloth until the peeling comes off.
- Either split or chop the almonds fine, according to your preference.
- Prepare the cake batter using the same method as for silver and gold cakes, but incorporate the prepared almonds.
- Use the whites of one dozen eggs for a silver almond cake, or the yolks of one dozen eggs for a gold almond cake.