A RICH AND DELICIOUS CAKE

Sun (Auckland), Volume 1, Issue 87, 4 July 1927, Page 5

A RICH AND DELICIOUS CAKE

(By ROSAMUND.) Not many people nowadays, I think, make simnel cake in the good old generous-handed way, to eat on Mothering or mid-Lent Sunday. But such cake makes extraordinary good eating, so here is the recipe for the cook who is tempted to make it some time during the year. CHOICE INGREDIENTS Bub a-quarter of a pound of butter into half a pound of flour. Then add the dry ingredients—a little nutmeg, three-quarters of a pound of castor sugar, lOoz of currants, ISoz of citron peel, lioz of lemon peel, and one and a-half teaspoonfuls of powdered cinnamon. Warm slightly about a-quarter of a pint of milk, add half an ounce of German yeast, and a teaspoonful of sugar and flour. Set in a warm place to rise. Beat up three eggs, and add to the yeast. Make a hollow in the centre of the cake mixture, and pour in the milk, etc. Mix the whole, and set in a warm place for two hours to rise. Pour half the mixture into a tin well lined with buttered paper. Have some almond paste ready made, with about six ounces of almonds. Pour this into the centre, and cover with the rest of the cake mixture. Bake for two and a-half to three hours, reducing the heat of the oven after the cake his risen and become slightly brown. When cold, make a further supply of almond paste, using half a pound of almonds. Put a layer on top of the cake, forming the rest into half-egg shapes. Brush the cake over with the white of an egg. Place the egg-shapes of almond all round

the cake, painting them with white of egg. Bust with castor sugar, and set in a cool oven until slightly brown. Decorate with candied peel. MAKING THE PASTE So much for the cake. The almond paste should be made thus: Use Boz of sweet almonds, 4oi' of bitter almonds, the yolks of two eggs, and the white of one, three-quarters of a pound of castor sugar, and one teaspoonful of orange flower water. Drop the almonds into hot water and bring it to the boiling point; strain, remove the skins, drop the almonds in cold water until ready, and then chop very fine. Next pound the almonds in a mortar with the orange flower water. Put the almonds, sugar, and eggs, well beaten, into a saucepan, and stir them over a very gentle heat until reduced to a paste. It is then ready for use. After it has been spread on the cake it should be allowed to stand until quite firm. A PRESENTATION TO MISS BURTON The committees of the Society for the Protection of Women and Children entertained Miss Ida L. Burton, the retiring secretary, at afternoon tea at the residence of Mrs. Preston Chambers, “Wyaba," Epsom Avenue, on Saturday, afternoon. Mr. I. I. O’Brian spoke of the long and faithful service Miss Burton had rendered, extending over 18 years, and Mrs. A. A. Devore handed her a gold wristlet watch and a purse of sovereigns. Among those present were Mrs. G. Coats, Cruickshank, Ernest Davis, Lind, Mitchell, F. Turner, C. McCaw. Pond, Simpson, Fry, Sharman, O’Brian, Dr. Montgomery, Major Gordon, Mr. and Mrs. Michaels, Misses Jackson. Quayle, Wilding and O. Burton. Trousers of wool, serge and such material should never be wrung after washing, but should be hung on a line and allowed to drip. Treated thus, they will press better. If blankets are very shrunken, stitch unbleached calico to the ends or sides. The calico is, of course, used to tuck under the mattress.