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📝 Description
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🥘 Ingredients
1/2 lb. of flour, 1/2 lb. of ground rice, 1/2 lb. of raisins stoned and cut into small pieces, 1/4 lb. of currants, 1/4 lb. of butter, 2 oz. of sweet almonds, 1/4 lb. of sifted loaf sugar, 1/2 nutmeg grated, 1 pint of milk, 1 teaspoonful of carbonate of soda.
👨🍳 Method
Stone and cut the raisins into small pieces; wash, pick, and dry the currants; melt the butter to a cream, but without oiling it; blanch and chop the almonds, and grate the nutmeg. When all these ingredients are thus prepared, mix them well together; make the milk warm, stir in the soda, and with this liquid make the whole into a paste. Butter a mould, rather more than half fill it with the dough, and bake the cake in a moderate oven from 1-1/2 to 2 hours, or less time should it be made into 2 cakes.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at A Pavini Cake this week, a delightful foray into the Victorian kitchen that proved more accessible than I anticipated. The combination of ground rice and flour created a unique texture that I found surprisingly light and moist, even after a couple of hours in the oven. The almonds, blanched and chopped, added a delightful crunch that I hadn't expected, a nice contrast to the soft fruits and dough. This cake would be a hit with a modern weeknight cook looking to impress with minimal effort. The preparation is straightforward, and the ingredients are readily available. I ended up with a cake that was both comforting and intriguing, a nice blend of familiar and novel. I served it with a dusting of powdered sugar and a dollop of whipped cream, a perfect end to a long day. Next time, I might experiment with different nuts or spices, but as it stands, this Pavini Cake is a charming slice of history worth revisiting.
