Old-Fashioned Almond Rice Cakes

Today’s recipe for Old-Fashioned Almond Rice Cakes is a fabulous recipe from a cookbook I have from 1911, called “Light Fare Recipes for Corn Flour and Raisley Cookery”

For Elevenses or a Vintage Afternoon Tea

Today’s recipe for Old-Fashioned Almond Rice Cakes is a fabulous recipe from a cookbook I have from 1911, called “Light Fare Recipes for Corn Flour and Raisley Cookery” It was published by Brown & Polson, who are still around and still sell cornflour, as well as blancmange too.

The recipe calls for ground rice, which was commonly used in baking and in cake recipes in the 19th century and the turn of the 20th century. Ground rice unfortunately has a bad reputation due to school dinners, where it was often served in great big lumpy squares with watered down jam.

However, when used in cakes, as in my recipe for Old-Fashioned Almond Rice Cakes, ground rice adds a wonderful taste and texture, giving these little cakes a firm but crumbly crumb.

“Raisley”, as mentioned in the cookbook title, was Brown & Polson’s patented baking powder. And so in the cookbook I have, all of the recipes are based around the use of baking powder, which took the place of yeast in day-to-day baking.

I have made the recipe exactly as written, with two exceptions, I’ve reduced the baking powder, and I’ve added of a blanched almond on top of the cakes, which adds a nuttiness and crunch. I also used a natural almond extract, in place of almond essence.

The recipe makes 16 x little cakes, or buns as we used to call them, in the style of a fairy cake and NOT a large American style cup cake or muffin.

They keep well in an airtight tin, for up to a week, and are wonderful when served with a cup of freshly brewed tea, for Elevenses or Afternoon Tea.

The original recipe also suggests using lemon or vanilla essence (extract) in place of almond essence (extract), but I think that the almond essence marries so well with the ground rice, adding a warmth to the nuttiness of the cake crumb.

For all of you following the WW diet, each one of these Old-Fashioned Almond Rice Cakes is a modest 4 smart points, (98 calories per cake) which makes them an ideal treat when you are watching your weight.

I hope you enjoy these lovely old-fashioned cakes if you make them, and please do let me know. Karen

Metric Measurements and Notes:

Metric Measurements:

5g baking powder
75g plain flour
75g ground rice
Pinch of salt
75g butter or margarine
75g caster sugar
2 eggs
Almond, lemon or vanilla essence (extract)
16 x whole blanched almonds

• You can add a tablespoon of ground almonds to the mixture, for a nuttier taste. Omit 1 tablespoon of ground rice if you do this.
• Flaked almonds can be uses in place of a whole blanched almond.
• Add a glace cherry if using vanilla essence.
• Grated lemon zest is a lovely addition if using lemon essence.

Vintage Kitchenalia

I baked these Old-Fashioned Almond Rice Cakes in a very old bun tin, made in England by Peter Pan. The cakes were served in a vintage Art Deco glass cake stand, as well as on a commemorative plate to celebrate 60 years of Queen Victoria’s reign from 1837 to 1897, and the tea was served in a commemorative mug celebrating the coronation of George V along with his wife Queen Mary who was his consort.

What is Elevenses?

Elevenses a colloquial expression which entered the English language in the late 18th century, meaning a light refreshment taken at about 11 o’clock in the morning. Although the timing is flexible and the extent of the refreshment, especially the food element, has proved to be highly variable, the institution has retained its place in the daily schedule of most British people. (Taken from Oxford Reference)

More Small Cake& Bun Recipes

• Lemon Curd Fairy Cakes
• Rock Cakes (Rock Buns)
• A Vintage Recipe: Queen Cakes
• Little Victoria Lemon Daisy Cakes Recipe

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Recipe for Old-Fashioned Almond Rice Cakes