2 Egg
1/2 c Sugar
3/4 c Flour
1/2 ts Baking powder
3/4 c Almond, sliced
2 tb Water, ice
1/2 ts Lemon extract
*or:
1/2 Lemon, juice of
2 tb Sugar
The almonds need not be blanched, just sliced fine. Sift flour and
baking powder together, then set aside. Cream the eggs and sugar
thoroughly. Add the extract and water and beat hard. Add the sliced
nuts and flour, beating lightly until thoroughly mixed. Pour the
batter into a greased pan, sprinkle sugar over the top and bake at
350 f until brown. Allow the cake to cool in pan before cutting in
slices. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
Culinary Arts Press, 1936.
