June 17, 2011
Ratafia Cakes


Ratafia Cakes Take 8 fl oz: apricot kernels, if they cannot be had bitter Almonds will do as well, blanch them & beat them very fine with a little Orange flower water, mix them with the whites of three eggs well beaten & sifted, work all together and it will be like a paste, then lay it in little round bits on tin plates flour’d, set them in an oven that is not very hot & they will puff up & be soon baked. Martha Lloyd's Household BookRatafia Cakes 340g (12oz)/ 1 ½ Cup Caster (fine or powdered) Sugar 225g (8oz)/ 1 Cup Sweet Almonds 110g (4oz)/ ½ Cup Bitter Ones 1 teaspoon orange-flower water or orange liqueur 4 Egg Whites Blanch, skin and dry the almonds and pound them in a mortar with one egg white. Stir in the sugar and gradually add the remaining stiffly whisked egg whites. Pipe the mixture using a small biscuit syringe [piping bag] on to cartridge paper. Bake the cakes for 10 to 12 minutes in rather a quicker oven than for macaroons. A very small quantity should be dropped on the paper to form one cake, as, when baked, the ratafias should be about the size of a large button. Time: 10 to 12 minutes.
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[…] Boyle, L. (2011) Ratafia Cakes. Janes Austen Centre. Available from: https://www.janeausten.co.uk/ratafia-cakes/ […]
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