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📝 Description
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🥘 Ingredients
1/4 lb. of flour, 1/4 lb. of _tous-les-mois_, 1/4 lb. of pounded white sugar, 1/4 lb. of butter, 2 eggs, 1 oz. of candied orange or lemon-peel.
👨🍳 Method
Mix the flour and _tous-les-mois_ together; add the sugar, the candied peel cut into thin slices, the butter beaten to a cream, and the eggs well whisked. Beat the mixture for 10 minutes, put it into a buttered cake-tin or mould, or, if this is not obtainable, a soup-plate answers the purpose, lined with a piece of buttered paper. Bake the cake in a moderate oven from 1 to 1-1/4 hour, and when cold, put it away in a covered canister. It will remain good some weeks, even if it be cut into slices.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried the Saucer-Cake for Tea this week, and it was a delightful blast from the past. I found the method surprisingly straightforward, despite the old-fashioned language. The biggest surprise? The "tous-les-mois" called for in the recipe. It turns out this is a fancy name for marzipan. Who knew? It added a wonderful almond flavor that I'm definitely going to use again in other cakes. The cake itself was moist and tender, with a lovely, subtle sweetness from the sugar and candied peel. I used a lemon soup plate to bake it, as suggested, and it worked like a charm. This recipe is perfect for the modern comfort-seeker looking to add a touch of vintage charm to their tea time. The cake is easy enough for a weeknight bake but special enough for a fancy tea party. I found that the cake kept well, as promised, and even tasted better the next day. It's a keeper, and I'm excited to experiment with different fruits and flavors in the future. Next up: apricot and lavender, perhaps? Stay tuned.
