10 ½ ounces figs
10 ½ ounces sugar
10 ½ ounces flour
10 ½ ounces almonds
1 teaspoon baking powder
Soak the figs overnight in milk, then drain and cut into pieces.
Blanch the almonds and cut them.
Beat the egg yolks until light and pale yellow.
Before beating the sugar into them fold in the egg whites, which have been beaten stiff;
add the almonds, sifted flour and baking powder and bake the cake about an hour in a moderate oven (350 degrees).
Another afternoon teacake to add to your list! Its lack of fat and consequent dryness make it particularly suitable for thin slicing and the figs and almonds give a distinctive taste. It is really a cross between a cake and a bread with nuts and figs. Spread with fresh butter or orange marmalade it would be especially good. The cup of citron added to the recipe is another improvement.
The cost of the two loaves is 95 cents.