Almond Cake From A 1930s Recipe

I’ve had a really busy few weeks, and sadly haven’t had much time for baking. I have however managed to amass quite a large collection of new recipes I’d like to try. I’ve been trawling eBay a little more than I should and have picked up several more vintage recipe books for my fast growing collection. I have tried one new recipe and exerimented a few times to get the modern oven temperature to work and I’m really happy with the results. I’ve noticed that almonds are used a lot more in  old baking recipes than they are today and so I thought an almond cake recipe from a recipe book from 1930 would be the perfect one to try.

1930s Almond Cake

These taste absolutely delicious and cook very quickly so if you’re looking for something tasty to rustle up in a hurry then these would be perfect.

You will need:

115g Butter

140g Sugar

2 Large Eggs beaten

140g Flour

1/4 tsp Baking Powder

60g Ground Almonds

3 tbsp Milk

A handful of flaked almonds

Vintage Almond Cake Recipe

How to make:

1. Preheat oven to 200 degrees, butter a shallow baking tray.

2. Beat the butter and sugar together until smooth.

3. Sift the flour, baking powder and ground almonds into a separate bowl.

4. Gradually add the flour mixture and eggs alternatively mixing at the same time, until completely mixed.

5. Stir in the milk until the mixture is smooth.

6. Pour into baking tray and smooth out until the mixture is flat, then sprinkle will flaked almonds.

6. Bake in oven for 15 minutes until golden then allow to cool on a wire rack.

7. Cut into squares and enjoy!

1930s Almond Cake Recipe  Vintage Frills

This is a fantastic traditional recipe and is perfect for tea time. These have gone down really well in my house and they’re definitely something I’ll be making again the future.

Let me know if you give this recipe a try.

Vintage 1930s Almond Cake Recipe

1 Comment

  1. Jessica Cangiano March 11, 2015 / 11:34 am

    Yum!!! Almonds are one of those foods I could happily live off in sweet or savoury form. This reminds of me of a number of cakes I’ve had throughout my life, stemming originally from countries as diverse as Portugal and China. A GF version, perhaps for Mother’s Day or simply a nice mid-week pick-me-up sooner, will definitely be in the cards. I can hardly wait!

    ♥ Jessica

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