How To make Lincoln's Almond Cake
2 1/4 c Sugar
1 c Butter
3 c Flour
1 tb Baking Powder
1 c Milk
1 c Almonds; blanch, chop
1 1/2 ts Vanilla or almond extract
6 Egg whites; beat with
1/2 ts Salt
Mrs. Lincoln owned a copy of "Directions for Cookery in its Verious Branches" by Miss Leslie, which was one of the most popular sources of recipes of the time. She consulted it often. One of Mrs. Lincoln's most enduring recipes is a delicious cake invented by Monsieur Giron, a Lexington, Kentucky, caterer, who created it in honor of the visit to that city in 1825 of his famous fellow Frenchman, Lafayette. The Todd family acquired the recipe and cherished it ever after, and it later became known as "Lincoln Almond Cake." The baking powder was added at a later date. Preheat oven to 350~. Cream together the sugar and butter. Sift together flour and baking powder three times; slowly add to the butter and sugar mixture alternately with milk, in small amounts at a time. Mix thoroughly. Add the chopped blanched almonds and vanilla to the mixture. Continue beating until thoroughly mixed. In a separate bowl, stiffly beat egg whites with salt. Gently fold them into the first mixture. Pour the mixture into a greased and floured angel food cake pan or bundt pan. Bake for approximately one hour, or until a toothpick inserted into the center comes out clean. Turn the cake out on a wire rack and allow to cool upside down for a few minutes until you are able to gently remove the cake from the pan. Before serving, gently cut the cake with a serrated bread or cake knife to avoid tearing it. -----
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Ingredients:
2.65 oz unsalted butter, melted and cooled slightly, plus extra softened butter for greasing
2 tbsp plain flour for dusting
2.65 oz caster sugar
3 Whole eggs
2.65 oz self-raising flour
1½ tbsp poppy seeds
Finely grated zest of 2 lemons
Directions:
00:00 A perfect Madeleine should be light and fluffy and ideal for morning coffee.
00:12 Gently melt the butter as the first step and use a balloon whisk to get more air into the egg and sugar mix.
00:55 The egg and sugar mixture should be pale, creamy, and thick after thorough whisking.
01:22 Ramsay adds a twist to his Madeleines with poppy seeds for crunch and lemon for flavor.
02:04 Mix melted butter gently with a spatula into the aerated egg mixture to maintain its texture.
02:18 Allowing the Madeleine mix to rest before baking can increase the oven's temperature.
02:33 If you don't have Madeleine molds, Yorkshire pudding molds or espresso cups can be substitutes.
02:56 Lining the molds with butter and flour ensures the Madeleines won't stick and makes removal easy.
03:39 Pouring the mixture from a jug ensures even distribution in the molds.
04:05 Bake at 180 degrees Celsius without opening the oven door for at least 10 minutes.
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