To make a Cake with Almonds is a traditional Stuart recipe for a classic yeasted cake containing currants that's flavoured with rose water and almond paste. The full recipe is presented here and I hope you enjoy this classic Stuart version of: To make a Cake with Almonds.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Original Recipe
To make a Cake with Almonds (from Hannah Woolley's Queen-like Closet 1670)
77. To make a Cake with Almonds.
Take one pound and half of fine Flower, of Sugar twelve Ounces beaten very fine, mingle them well together, then take half a pound of Almonds blanched, and beaten with Roſewater, mingle all theſe with as much Sack as will work it into a Paſte, put in some Spice, some Yeſt, and ſome plumped Currans with ſome Butter, and a little ſalt, to make it into a Cake and bake it.
Place the currants in a bowl, cover with a little warm water and set aside for 20 minutes to plump up.
Pound the almonds in a mortar, adding a little of the rose water every now and then to ensure that the nuts do not oil. Continue pounding until you have a smooth paste.
Place the yeast in a cup with 100ml warm water and a pinch of sugar. Cover and set aside for 10 minutes, or until frothy.
Combine the flour, salt and sugar in a bowl then stir in the almond paste and the yeast mixture. Now work in enough of the sack to bring the ingredients together as a dough. Knead for 10 minutes then work in the diced butter and the plumped currants (drain first).
Turn onto a floured work surface and knead for 10 minutes more. Place in a greased bowl, cover with a clean cloth and set aside in a warm place for 10 minutes, or until risen.
Knock the dough back lightly, cut into two portions and shape these into round loaves or cakes. Place on a floured work surface then transfer to an oven pre-heated to 200°C and bake for about 40 minutes, or until golden brown on top and hollow-sounding when rapped on the base.
