DANISH ALMOND CAKE

I've always liked the name of mandelbrot, thinking it was a sort of quickbread made with almonds but it's not. (It's the Jewish German version of biscotti.) However, if the Danish cake featured in today's post is not what you'd call 'almond bread', I don't know what is. The recipe for MANDELKAGE is slightly adapted from Mangors Kogebog for smaa huusholdninger (1837) by Anne Marie Mangor.

Anne Marie Mangor (1781-1865) had an interesting story. She was from Copenhagen and her parents well-to-do. She married for love, had three children, and lived well until merchant husband died and she was left to raise their daughters alone. However, she coped very well. After some relatives paid the debts, she took in lodgers and foster children. She also collected recipes from people that she knew even though she lacked the means to prepare the food at home. Then one day she put her manuscript in her sewing bag and went to Copenhagen's leading bookseller, who initially turned down the work for being just a cookbook but good-natured Madame Mangor found another editor. She wrote more cookbooks and supervised the multiple editions herself. She was particularly interested in following the developments in culinary art, including new systems of measuring ingredients and new kitchen equipment. Besides writing recipes for small households, Anne Marie Mangor supplied the army with practical tips for meals based on natural foods. During the Second Schleswig War between Denmark and the German Confederation (Austria & Prussia) in 1864, her booklet of special recipes was distributed to soldiers free of charge, the expense having been covered by the bookseller and printer. 

Anne Marie Mangor in 1862

 Anne Marie Mangor's original recipe:  

"Mandelkage med Brød.

14 Æggeblommer røres, indtil de ere hvide, med ¾ Pd. (75 O.) hvidt Sukker eller Puddersukker; derefter røres det ½ Time med ½ Pund (50 O.) søde, stødte Mandler, reven Skal af en Citron og 14 Lod (44 O.) fint stødt og sigtet Brød, tilsidst kommes de pidskede Hvider deri. Den bages i en Time og er til 10 Personer."

 

[Almond cake with bread.

Beat 14 egg yolks until white, with 3/4 Pd. (75 O.) white sugar or powdered sugar; then beat for 1/2 hour with 1/2 pound (50 O.) sweet, crushed almonds, the grated peel of a lemon and 14 loaves (44 O.) finely crushed and shifted bread, finally add the whipped whites. It bakes for an hour and serves 10 people."]

During the nineteenth century, German-speaking and Scandinavian countries measured weight in pounds and lots. There were slight differences from country to country and in the second half of  the century equivalent measurement units were redefined in all countries. When this recipe was published by Anne Marie Mangor, the pound equalled 500g and the lot slightly above 15.5g.  

 

 

DANISH ALMOND CAKE

The almond cake featured below is enriched with almonds & sultana raisins for the Christmas table. Also, the original recipe is halved.

 

I n g r e d i e n t s

7 large eggs, separated

190g caster sugar

125g almond flour

grated lemon peel

340g white breadcrumbs

optional:

100g almonds

100g sultana raisins

 

M e t h o d

1. Preheat the oven to 150oC. Line a rectangular baking tin with parchment paper and brush the bottom and sides with melted butter. 2. Beat the egg yolks with the sugar, until very light. Whisk the egg whites stiff. Mix the almond flour with the breadcrumbs and grated lemon peel. 3. Combine all mixtures, using a spoon. Stir in the almonds & sultana raisins, if using. 4. Transfer to the prepared tin and slow-bake for 1.5 hours or more.