The 1901 Cookbook Archive
No. 2105 — Spiced Almond Cake
English historical translation of Molokhovets recipe No. 2105 from the 1901 Russian cookbook, retaining original methods and measures.
Pound one pound peeled almonds with three quarters pound sugar, one and a half zolotnik cinnamon, orange and lemon zest, half a pound fine flour and six whipped egg whites.
Roll three quarters of the mixture and line a cake pan with it, spread with jam or marmalade.
Use the remaining dough for a raised rim and a central star. Bake moderately, coat with coloured icing, dry and decorate.
To provide
For six people: ⅓ pound almonds, one glass ¼ pound sugar, half a glass ¼ zolotnik cinnamon, one teaspoon Orange and lemon zest | ⅙ pound flour, half a glass, and 2 whites ¼ glass marmalade White wax Glaze and decoration |
Historical editorial note: The body uses a larger quantity than the six-serving list.
Original source: Read Russian recipe No. 2105. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.