Almond Slices (Mondel Schnits)
Submitted by sass_ee40
Pennsylvania Dutch almond cake with lemon extract, sliced almonds, and sugar topping. Thin batter bakes into light cake that slices best when cooled in the pan.
YIELD
6 servingsPREP
10 minCOOK
30 minREADY
40 minThis 1936 Pennsylvania Dutch recipe creates a light, almond-studded cake with bright lemon notes.
Sliced almonds fold into an egg-sugar batter thinned with ice water and spiked with both lemon extract and fresh juice.
A generous sprinkle of sugar over the top before baking creates a sweet, slightly crystallized crust that contrasts beautifully with the tender crumb.
Baking Tips
- Beat eggs and sugar thoroughly until the mixture is light and fluffy
- Use ice-cold water as specified for the best texture
- Almonds don’t need blanching, just slice them thin for even distribution
- Cool completely in the pan before slicing to prevent the delicate cake from crumbling
Ingredients
Directions
The almonds need not be blanched, just sliced fine. Sift flour and baking powder together, then set aside.
Cream the eggs and sugar thoroughly. Add the extract and water and beat hard. Add the sliced nuts and flour, beating lightly until thoroughly mixed. Pour the batter into a greased pan, sprinkle sugar over the top and bake at 350℉ (180℃) F until brown.
Allow the cake to cool in pan before cutting in slices.
Pennsylvania Dutch 1936.
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