Today’s recipe is another I’ve found fascinating since I have no idea what to expect. It is different from all the other cake recipes in the 1906 Berlin Cook Book. I’m going to make Almond Cake using Mrs. R. Wegener’s recipe.
I wasn’t sure how to prepare this recipe so I decided to simply add each ingredient in the order listed. I am using unblanched (natural) almonds that are already ground but I don’t know if they were available in that form in 1906. Some families would have nut mills in their kitchens to grind a variety of nuts. I weighed the 1/2 pound (8 ounces) of ground, mixed them with icing sugar (powdered sugar, confectioner’s sugar), and then added the six medium eggs. I debated separating the eggs but decided to add them all at once. It seemed to make sense to mix the bread crumbs with the baking powder before adding them to the rest of the ingredients. I mixed everything together and then poured the cake batter into a greased round cake pan. I baked it at 350 degrees F. for thirty minutes. The baking temperatures and time were guesses but seemed to work.
Mrs. R. Wegener is Henriette Matilda Rehberger. She married Richard Wegener sometime before 1896 and they had two boys. Mrs. Rehberger was born in 1873 in Toronto but her husband was born in Germany. He is listed as an oil agent in the 1901 census.
I love almonds in any form although my dentist frowns on eating them whole. The Almond Cake doesn’t have whole almonds so it is safe for me. This is a fascinating cake. The texture is much smoother than I expected. With so many eggs, I was worried the cake would taste “eggy” but it is fine. The almond flavour is subtle and I like this cake! It isn’t too sweet and it is interesting. I made it and yet I’m still surprised that it doesn’t have flour or butter. This is a good cake to take into the 21st century with an interesting icing. I keep imagining some sort of fluffy light frosting with some almond bits sprinkled on top although the suggested whipped cream would probably be good too.
Mrs. R. Wegener
1/2 pound ground almonds, 2 cups of powdered sugar, 6 eggs, 1 cup of bread crumbs and 1 teaspoon of baking powder. Serve with whipped cream.