Victorian christening cake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | ounces | Butter |
| 8 | ounces | Caster sugar |
| 4 | Eggs | |
| 1¼ | pounds | Flour |
| 4 | ounces | Ground almonds |
| 6 | ounces | Candied peel |
| 1¼ | pounds | Currants |
| ½ | Grated nutmeg | |
| 1 | pinch | Ground cloves |
| ⅛ | pint | Brandy |
| 2 | Egg whites | |
| 8 | ounces | Icing sugar |
| 8 | ounces | Ground almonds |
| 1 | teaspoon | Rose water or almond essence |
| 2 | Egg whites | |
| ¾ | pounds | Icing sugar |
| ½ | ounce | Cornflour |
Directions
ALMOND ICING
SUGAR ICING
Cook in lined 8" round cake tin, gas mark 3 (325F/170C) for 1½ hours.
reduce heat and cook for a further 1½ 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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