In Lobscouse & Spotted Dog, Anne Grossman and Lisa Thomas give an authentic and delicious recipe for rout-cakes. They are a bit labor intensive, but these little trifles are certain to impress your guests or the customers at the next bake sale.
2 sticks (1/2 pound) butter
1 cup sugar
Grated zest of 1 lemon
½ tsp almond extract
3 cups flour
Icing and colored sugar to garnish
Preheat your oven to 350 degrees.
Separate two of the eggs and reserve the whites. Cream butter and sugar together and then add the four whole eggs and two yolks, lemon zest and almond extract. Cream these together thoroughly and then incorporate the flour one cup at a time.
Scrape batter into a greased 10 inch baking dish (batter should be about 1 inch deep). Bake for 30 minutes. Note that lining the dish with greased parchment paper will make removing the cake a snap.
Let the cake cool a bit before turning it out on a rack to cool completely. Meanwhile, preheat your oven to 200 degrees.
Spread your icing evenly over the top of the cake. Cut the cake into small shapes; Grossman and Thomas suggest squares, diamonds or triangles. Brush the sides of each piece with the reserved egg white and press them lightly into the colored sugar. Place the cakes on a cookie sheet and dry them in the oven for about 10 minutes.
This recipe makes about four dozen 1 ½ inch cakes. Bon appetite ~
Header: Engraving of an American family at dinner, early 1800s