Palo-alto Cakes
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United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 8 ingredients
- Brandy
- Rose water
- Nutmeg
- a pound of butter
- a pound of sifted flour
- Cream
- a pound of fine white sr
- Cut
Contains
GlutenMilk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Beat half a pound of butter to a cream, with half a pound of fine white sr.rrar, pat to it five well beaten egi^s, a lablespnoufai of rose water, the sanje of brandy, half a nutmeg grated, and half a pound of sifted flour, beat it together until very light;
- line square tin pans with paper, rubbed over with a bit of sponge dipped in melted butter, put in the mixture half an inch deep, and bake in a quick oven fifteen n^inutes, or twenty in a moderate oven ;
- when done, take it from the pans, turn tliem upside down, and set the cake upon them ;
- when the cake is cold, take off* the paper, cut it in small fancy shapes ;
- put a little red jelly in the centre of each piece, and with a small syringe, put a border of icing around it.
Plating
Cookware for this recipe
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Saucepan
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Cake tin
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Chef's knife
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Grater
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Sieve