Antique Recipe: Almond Butter Cake


Adapted and made gluten-free with whole grains and unrefined sugar from a recipe for Almond Cake in The Boston Cooking School Cook Book by Fannie Merritt Farmer.

Ingredients:

1/2 cup unsalted butter: 400 calories
1/2 cup unrefined coconut sugar: 430 calories
1/3 cup whole milk: 50 calories
2 large organic eggs: 140 calories
1 cup oat flour: 480 calories
1/3 cup tapioca four: 135 calories
2 tsp baking powder
1/2 cup Barney Butter Premium California Almond Flour: 320 calories
1/2 tbsp powdered sugar: 15 calories

The Boston Cooking School Cook Book was first published in 1896 with subsequent editions updated over the decades.

First step (and there aren't that many because this is truly a simple recipe) is to cream the butter and coconut sugar. Beat the two eggs in a separate bowl by hand until well beaten. Add the eggs and the milk to the mix and blend with a wooden spoon. Sift the oat and tapioca flours along with the baking powder while mixing with a spoon until well blended. Pour the batter into a greased 8" cake pan and bake in a preheated 350 degree oven for about 25 minutes. Stick a toothpick in the center to ensure it comes out dry to know it's done. Place on a cooling rack, and when plated, place the powdered sugar in a sieve and sprinkle a coating on the top of the cake.


This cake is buttery and very moist. The almond flour really adds a groovy flavor and texture.


Makes eight slices with about 250 calories each.

Next vintage recipe: Vegetarian Maine Baked Beans!

Disclosure:  Barney Butter, a company that specializes in almond butters and flour, kindly sent me some free samples to use for this recipe.

Comments

  1. That looks so old fashioned, and yummy. I think my grandmother would have added raisins.

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    Replies
    1. Thanks! That makes sense because in my old cook books in most every "brown bread" and many cakes there ARE added raisins!

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    2. Sorry, Lo_Lo, I accidentally deleted your comment. Here it is:

      lo_lo_miss_universe has left a new comment on your post "Antique Recipe: Almond Butter Cake":

      Ya, you're right! I didn't think of that. She also had a raisin bar recipe made with cream of wheat, but I bet you could substitute polenta.
      Man, I would eat those things up!

      Delete

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