Washington Pie
- 1/2 lb butter
- 1/2 lb sugar
- 1/2 lb flour
- 5 eggs, whites & yolks separated
- 4 Tbsp wine
- Peel of 1/2 lemon, grated
- Nutmeg
- Raspberry jam or preserved raspberries
Stir the butter and sugar together to a cream. Add the egg yolks, beaten light. Beat the egg whites to a stiff froth and add them alternately with the flour. Flavor with wine, grated lemon peel and a little nutmeg.
Bake in 2 jelly cake tins.
When done, cover one of the cakes with raspberry jam or preserved raspberries 1/2 inch thick. Lay the other cake over this. Sift sugar across the top.
Serve cold and cut like pie.
Bake in 2 jelly cake tins.
When done, cover one of the cakes with raspberry jam or preserved raspberries 1/2 inch thick. Lay the other cake over this. Sift sugar across the top.
Serve cold and cut like pie.
Submitted by Apr 11, 2010
15 min
30 min
45 min