4 Classic Cakes From The Thirties

4 Classic Cakes From The Thirties

1
Almond Cakes

(Makes about 40)

Ingredients
75-100 g [2,5-3,5 oz] sweet almonds
175 g [6,2 oz] plain flour
1 teaspoon baking powder
2 eggs
150 g [5,3 oz] sugar

Approach

[1] Dry the almonds in a kitcken cloth and slice or roughly chop them. Sift the flour and baking powder and mix with the almonds. Wisk eggs and sugar until fluffy and add the almonds and flour mixture.

[2] Place the batter in three lengths on the baking sheet and bake in a warm oven (250-275° C / 480-530° F). Cut the hot lengths into 1-1 1/2 cm wide bars and roast these lightly at low heat.

2
“Oatflarn” Cakes

(Makes about 15)

Ingredients
1 tablespoon flour
1 teaspoon baking powder
100 g [3,5 oz] rolled oatmeal
75 g [2,5 oz] butter or margarine
1 egg
125 g [4,4 oz] sugar

Approach

[1] Butter and sprinkle 2 baking sheets. Stir flour and baking powder well. Place the rolled oats in a bowl. Melt the fat and poured it over the oats and let it rest for a moment.

[2] Wisk the eggs and sugar until fluffy and add the oats and the flour mixture. Drop teaspoons of the batter on the baking sheets widely spaced, the cakes will float outwards. Bake in medium hot oven (200-250° C /390-480° F) till the cakes are light yellow.

[3] Let the baking sheets remain on the oven door till the cakes have cooled slightly, then transfer the cakes to a grid.

Filling:
1/2 portion Chocolate Butter Cream *
Garnish:
Melis
or whats left of the chocolate butter cream.

Approach

Sandwich the cakes in pairs with chocolate butter cream in between. Sprinkle the cakes with powdered sugar or make a small cone of stiff white paper and cut a tiny hole in the tip. Fill the cone with chocolate butter cream and make a pattern on the cakes.

* Chocolate Butter Cream

Ingredients
170 g [6 oz] butter
2 1/2 dl [0,5 pt] milk
1 egg yolk
25 g [0,9 oz] cornflour ot potato strach
75 g [2,65 oz] sugar
50 g [1,75 oz] of dark chocolate, melted,
or 3 tablespoons cocoa

Approach

[1] Mix all ingredients except the butter and and melted chocolate/cocoa, in a small heavy-based saucepan. Heat he cream to just below the boiling point beating vigorously and continue beating vigorously until it has thickened. Continue whisking until the cream has cooled down, after which you add the melted chocolate or cocoa.

[2] Wisk the butter white and stir in the cream, a little at a time. To get the cream smooth and supple you can, when it is finished, put the bowl in hot water and whisk vigorously for a while.

3
Marbled Tea Cakes

Ingredients
Batter:
175 g [6,2 oz] plain flour
1 teaspoon baking powder
100 g [3,5 oz] butter or margarine
2 eggs
150 g [5,3 oz] sugar
1 dl [0,2 pt]  milk or cream
1 tablespoon cocoa
1 teaspoon vanilla extract
or grated zest of 1/4 lemon
Mould:
Butter or margarine
Bread crumbs

Approach

[1]  Butter and sprinkle a tube- or oblong cake mould. Sift the flour and baking powder well. Stir fat and sugar and add the egg yolks. Stir in the flour mixture alternately with milk or cream. Whisk egg whites until stiff and fold it gently in to the batter.

[2] part the batter in two and add cocoa to one part and vanilla or lemon zest to the other. Pour alternately dark and light batter into mould and run a baking stick through the batter to make the marbeling effect. Bake in medium hot oven (175-225° C / 345-437° F) for approximately 45-50 minutes. Test with a baking stick.

[3] Let the cake cool in the mould for a little while before vaulting it onto a grid and turn it.

4
Wheat Muffins

(Makes about 12)

Ingredients
Batter:

250 g [8,8 oz] plain flour
3 teaspoons baking powder
1 / 2-1 teaspoon sugar to taste
1 / 2-1 teaspoon salt to taste
3 support cardamoms
60 g [2 oz] butter or other fats
1 egg
2-2 1/2 dl [0,4-0,5 pt] sweet or
sour milk or buttermilk
Moulds:
Butter or margarine.

Approach

[1] Grease the moulds well. Paper moulds does not, however, require buttering.

[2] Whisk the egg and mix with the milk and the melted fat. Sift the dry ingredients well and stir into the milk mixture. Stir the batter well.

[3] Fill the molds two-thirds full. Bake in hot oven (250-275° C / 480-525° F) for approximately 15 minutes, larger moulds somewhat longer, less for the somewhat smaller. Test with a stick. Place the muffins to cool on a grid.

Serve the muffins with butter and marmalade.

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