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).
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.
Hello, does anyone know if the ingredients that are listed are in American Cup measurements or are they based on the English Teacup?
They are American cup measurements.