Heirloom Baking with the Brass Sisters by Marilynn Brass

Author:Marilynn Brass
Language: eng
Format: epub
Publisher: Hachette Books
Published: 2011-09-06T16:00:00+00:00

Cast-iron mold for shaping springerle cookies, American, early 1880s

MRS. CHUBB’S NUT CAKE

1 9 2 0 s

MAKES 16 SLICES

This recipe came from the manuscript cookbook of an artist living in Cambridge, Massachusetts. She did not specify what type of nut to use in the cake, but the lemon-clove flavoring and toasted almonds make it resonate. This a rich dense cake with a crisp macaroon-like topping. The almonds used for the topping brown and meld with the sanding sugar during baking.

FOR CAKE

1 cup (160 g) toasted whole almonds

1 cup (220 g) sugar, divided

2 cups (300 g) flour

1 teaspoon baking powder

1 teaspoon salt

¼ teaspoon nutmeg

⅛ teaspoon cloves

1 cup (250 g) butter

4 eggs, separated

3 teaspoons grated lemon zest

4 tablespoons (60 ml) lemon juice

½ teaspoon lemon oil or lemon extract

2 teaspoons vanilla

¾ cup (180 ml) milk

FOR TOPPING

3 tablespoons untoasted slivered almonds

3 tablespoons clear sanding sugar

1. Set the oven rack in the middle position. Preheat the oven to 350°F (180°C). Cut a parchment paper or wax paper liner to fit the bottom of a 10-inch (25 cm) tube pan. Coat the pan with vegetable spray. Insert the liner, spray again, and dust with flour.

2. To make the cake: Place toasted almonds and 2 tablespoons of the sugar in the bowl of a food processor fitted with a metal blade. Pulse until texture resembles coarse meal.

3. Sift together flour, baking powder, salt, nutmeg, and cloves.

4. Cream butter and remaining sugar in the bowl of a standing mixer fitted with the paddle attachment. Add egg yolks, 2 at a time. Add lemon zest, lemon juice, lemon oil, and vanilla and mix to combine. Add sifted dry ingredients alternately with milk, mixing after each addition until completely blended. Fold in almond mixture.

5. Place egg whites in another bowl of standing mixer fitted with the whisk attachment. Beat until egg whites hold a firm peak. Fold egg whites into batter.

6. To add the topping: Place batter in tube pan. Sprinkle almonds and sanding sugar on top of batter. Bake 50 to 55 minutes, or until tester inserted into cake comes out dry. Cool on rack completely before turning out of pan. Store loosely wrapped in wax paper at room temperature.

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