Loaf cakes are easy to make – and a nice size for our small family, so when I saw a hundred-year-old recipe for Almond Loaf, I decided to give it a try. I was also intrigued that the old recipe did not call for any baking powder or baking soda – nor it call for any fat. Instead of leavening, beaten egg whites cause the Almond Loaf to rise a small amount.
The recipe made a small loaf cake that was only about two and a half inches thick. Each slice of the Almond Loaf had just the right amount of sweetness, was chockful of chopped almonds, and was lovely with coffee. The slices reminded me a little of biscotti – though it was much softer. Is there such a thing as a soft biscotti?
Here’s the original recipe:
I don’t know where to get unblanched almonds so I just bought a bag of sliced almonds at the store. I then coarsely chopped the sliced almonds to use in this loaf. I also didn’t have pastry flour, so I used all-purpose flour, which worked well.
Here’s the recipe updated for modern cooks:
Almond Loaf
4 eggs, separated
1 cup sugar
1 cup pastry or all-purpose flour
1/4 teaspoon salt
1 cup almonds (I used sliced almonds that I coarsely chopped.)
Preheat oven to 335° F. Put egg whites in a mixing bowl, and beat until the whites are stiff. Set aside.
Put egg yolks in a mixing bowl; beat until smooth. Add sugar, all the flour except for 2 tablespoons, and salt; stir until combined. The mixture will be very dry and crumbly. Fold in the beaten egg whites and the remaining 2 tablespoons of flour. Gently stir until combined, then stir in the chopped almonds. Put the mixture in a loaf pan that has been greased and floured. Bake until the loaf is lightly browned, and an inserted wood pick comes out clean (approximately 1 hour).
A Hundred Years Ago 
That sounds like it would be delicious with coffee.
It was very nice with coffee.
I have printed this recipe and will make it soon. I enjoy nuts in baked goods and like these small sized snack cakes for breakfast or as a simple dessert when wanting a little something sweet to finish a meal. Thanks for posting this recipe.
I think that you’ll enjoy this recipe.
What a lovely little recipe!
I liked how few ingredients it had – and how easy it was to make.
Your loaf looks so delicious! Love almonds,so I’m sure it’s tasty.
It was tasty -with lots of almonds.
Are loaf cakes and tea breads the same? Either way, I am going to make this : )
I’m not sure – but I think that this cake is denser than the typical tea bread.
Fascinating. I don’t think I have ever made a quick bread that didn’t use baking powder or soda.
I have seen several quick bread recipes in hundred-year-old cookbooks that did not call for any leavening. Whipped egg whites can be ued as an alternative way to get some air into baked goods – though this recipe results in a bread or loaf cake that is denser than many modern recipes.