Mandelbrot Recipe - Cooking Index
Mandelbrot Recipe - Cooking Index
| 1 1/4 cups | 78g / 2.8oz | Flour - sifted |
| 1/4 teaspoon | 1.3ml | Salt |
| 1 teaspoon | 5ml | Baking powder |
| 4 | Eggs | |
| 1 cup | 198g / 7oz | Sugar |
| 3 tablespoons | 45ml | Salad oil |
| 1 teaspoon | 5ml | Vanilla extract |
| 1 tablespoon | 15ml | Cinnamon |
| 1 cup | 93g / 3.3oz | Almonds |
The finished cake should be only 2 1/2-inches high so use two 9-inch loaf pans for baking.
Sift together the flour, salt and baking powder.
Beat the eggs until thick; gradually add the sugar, beating until lemon-colored. Stir in the oil and vanilla. Gradually add the flour mixture, then the almonds.
Cover the bottoms of the two greased loaf pans with a little of the batter. Sprinkle with a little cinnamon and repeat the steps until all the batter and cinnamon is used up.
Bake in a 350 degree oven 35 minutes or until a cake tester comes out clean. Cool, then cut in 1/2-inch slices. Arrange slices on a baking sheet and lightly brown in a 400 degree oven.
Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958
Average rating:
1 (1 votes)
Submit your rating:
Click a star to rate this recipe.