CAKES FOR TEA.

Auckland Star, Volume LXV, Issue 277, 22 November 1934, Page 14

CAKES FOR TEA.

THREE RECIPES. These three delicious cakes will keep well and arc not difficult to make: —• Ginger Cake. Creain together Ooz butter with 4oz ot brown sugar. Beat in two eggs, then lightly sift in Boz of self-raising lour. When light and creamy add 2oz of ground almonds and a tcaspoonful of cinnamon. Roll out iin thick and divide the dough into two. Spread small pieces of stem ginger, together with a little of the syrup, over one half, place the other half on top, cut into squares, and place half a blanched almond oil each square. Bake 011 a greased tin in a fairly hot oven. Sponge Sandwich. Put in a basin lose of butter, the weight of three eggs in sugar, mil the beaten cgjrs. Whisk all together for ten minutes over a saucepan of boiling water. Remove the basin from the water and whisk for ten minutes longer. Then beat in lightly the weight of two eggs in self-rawing flour, quickly divide the mixture between two sandwich tins lined with greased paper, and bake in a hot over for lo minutes. When cold put the '.\vn halves together with lemon cheese or cream filling, and sift castor sugar over the top. Almond Cake. Cream together Ooz of butter witii Ooz of castor sugar. Add three beaten eggs alternately with Ooz of self-raising (lour. Heat well, stir in .'ioz of ground almonds, and put the mixture in a cake tin lined with greased paper. Place blanched almonds 011 top and bake in a moderate oven for one hour and a quarter.