Time for tea and almond blossom cake

I recently picked up a whole assortment of vintage cookbooks at an estate sale (YAY!) and while I’m still yet to go through the majority of them, one in particular caught my eye.

The ‘McAlpin’s Family Favourites Recipe Book’ is filled with oodles of delicious sounding baked treats so I was a little undecided on what to try first but… after much deliberation… I decided to step outside my citrus and chocolate comfort-zone and try something different. Almond Blossom Cake!

Vintage 1950s McAlpin’s Family Favourites Recipe Book

Almond Blossom Cake

Ingredients: 6 oz. self-raising flour; pinch of salt; 1 tablespoon cornflour; 4 oz. butter; 4 oz. castor sugar; 3 eggs (separated); 1/2 cup milk; 1/2 teaspoon almond essence; cochineal (I used a couple of drops of red food colouring).

Sift flour, salt and cornflour. Cream butter and sugar, gradually beat in egg yolks. Mix in sifted ingredients alternatively with milk. Beat egg whites until stiff, fold carefully into mixture. Divide in half. Flavour one portion with almond essence and colour the other half pink. Place mixture in alternate spoonful in two greased 7 inch sandwich tins (lined on the bottom with paper). Bake in a moderate oven (approx. 170ºC in a fan-forced) for about 20 mins. When cold, fill and cover with almond flavoured icing and decorate with coconut.

Almond Icing

Ingredients: 8 oz. icing sugar; 1 tablespoon melted butter; 1 teaspoon almond essence (or to taste); warm water.

Sift icing sugar, add melted butter and essence. Mix with warm water until of a spreading consistency.

Time for tea and almond blossom cake

Time for tea and almond blossom cake

Fancy a slice?