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📝 Description
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🥘 Ingredients
To every lb. of finely-pounded loaf sugar allow 1 lb. of sweet almonds, the whites of 4 eggs, a little rose-water.
👨🍳 Method
Blanch the almonds, and pound them (a few at a time) in a mortar to a paste, adding a little rose-water to facilitate the operation. Whisk the whites of the eggs to a strong froth; mix them with the pounded almonds, stir in the sugar, and beat altogether. When the cake is sufficiently baked, lay on the almond icing, and put it into the oven to dry. Before laying this preparation on the cake, great care must be taken that it is nice and smooth, which is easily accomplished by well beating the mixture. SUGAR ICING FOR 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 this Almond Icing recipe from Mrs. Beeton this week, and I must say, it was a delightful journey back in time. The process of blanch-ing and pounding the almonds was surprisingly therapeutic, and the kitchen filled with a fragrant, nutty aroma that was utterly charming. I found the rose-water added a delicate, floral note that complemented the almonds beautifully. The type of person who would enjoy this recipe today is the vintage enthusiast or the weeknight cook looking to elevate a simple cake. It's not a quick fix, but the effort is worth it. One detail that surprised me was how smoothly the icing set on the cake, creating a glossy, professional-looking finish. I baked a simple pound cake and used the icing as a topping, and it was a hit with my family. The almond icing is a keeper, and I can't wait to experiment with it on other baked goods.
