Moist, delicious little cakes, Vienna Cakes may either be served plain or they can be iced with Transparent Icing.
8 oz. plus
2 teaspoons butter, melted
6 oz. ground almonds
8 oz. castor sugar
5 egg whites, lightly beaten
1 teaspoon almond essence grated rind of
1 oz. flour, sifted
Preheat the oven to moderate 350°F (Gas Mark 4,180°C). Using the 2 teaspoons of butter, grease 24 patty tins and set aside.
In a large mixing bowl, combine the ground almonds and sugar. Using a wooden spoon, gradually beat in the egg whites, a little at a time. Beat the mixture vigorously for 5 minutes. Stir in the almond essence and lemon rind. Sprinkle over the flour and fold it into the mixture. Pour in the remaining butter and carefully stir the mixture until it is thoroughly combined.
Fill the patty tins two-thirds full with the batter. Place the tins in the oven and bake for 20 to 25 minutes or until the cakes have risen and are golden brown.
Remove the tins from the oven. Turn the cakes out onto a wire rack to cool completely before serving.