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”
![Old-Fashioned Almond Rice Cakes](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2021/04/DD27FA96-ED4B-4E72-ACC4-0AF050736EDF.jpeg?resize=819%2C1024&ssl=1)
For Elevenses or a Vintage Afternoon Tea
![Old-Fashioned Almond Rice Cakes](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2021/04/4492D46F-B03C-4F58-9063-ABA2B6B2624D.jpeg?resize=819%2C1024&ssl=1)
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.
!["Light Fare Recipes for Corn Flour and Raisley Cookery"](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2021/04/IMG_2927.jpeg?resize=406%2C680&ssl=1)
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.
![Rice Cakes Recipe](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2021/04/IMG_2928.jpeg?resize=980%2C679&ssl=1)
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.
![Old-Fashioned Almond Rice Cakes](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2021/04/IMG_2933.jpeg?resize=980%2C1008&ssl=1)
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
![Old-Fashioned Almond Rice Cakes](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2021/04/33844CD9-6DAC-4BD4-89D1-BBFAA6DD1D02.jpeg?resize=819%2C1024&ssl=1)
Metric Measurements and Notes:
![Brown & Polson's Corn Flour](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2021/04/00000558-310x213-1.jpeg?resize=310%2C213&ssl=1)
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
![Old-Fashioned Almond Rice Cakes](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2021/04/IMG_2925.jpeg?resize=558%2C680&ssl=1)
- 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.
![Old-Fashioned Almond Rice Cakes](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2021/04/IMG_2932.jpeg?resize=832%2C1024&ssl=1)
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.
![very old bun tin, made in England by Peter Pan.](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2021/04/IMG_2921.jpeg?resize=555%2C680&ssl=1)
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)
![Brown Betty Teapot](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2018/10/42290327_1901076243307629_4590054428525985792_n.jpg?resize=640%2C640&ssl=1)
More Small Cake& Bun Recipes
- Lemon Curd Fairy Cakes
- Rock Cakes (Rock Buns)
- A Vintage Recipe: Queen Cakes
- Little Victoria Lemon Daisy Cakes Recipe
Lemon Curd Fairy Cakes Rock Cakes (Rock Buns) Vintage Queen Cakes Little Victoria Lemon Daisy Cakes
Pin me for Later
![Old-Fashioned Almond Rice Cakes](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2021/04/IMG_2937.jpg?resize=835%2C1024&ssl=1)
Recipe for Old-Fashioned Almond Rice Cakes
![Old-Fashioned Almond Rice Cakes](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2021/04/DD27FA96-ED4B-4E72-ACC4-0AF050736EDF.jpeg?resize=720%2C720&ssl=1)
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" It was published by Brown & Polson, who are still around and still sell cornflour, as well as blancmange too.
Ingredients
- 1 teaspoon baking powder
- 3ozs. plain flour
- 3ozs. ground rice
- Pinch of salt
- 3ozs. butter or margarine
- 3ozs. caster sugar
- 2 eggs
- Almond, lemon or vanilla essence (extract)
- 16 x whole blanched almonds
Instructions
- Grease or butter 12 small cake tins, and line with paper cake cases.
- Add the baking powder to the flour, salt and ground rice in a bowl. Mix well.
- Beat the butter (or margarine) with the sugar until light and fluffy.
- Beat the eggs.
- Add the flour mixture and beaten eggs a little at a time to the butter mixture, stirring well in between each addition. Continue until all the flour mixture and eggs is used up.
- Add the flavouring last, I used a teaspoon of almond extract.
- Spoon the cake batter into the prepared cake tin and paper cases. (there will be enough batter left for 4 remaining cakes)
- Place a blanched almond on top of the cake mixture and bake in pre-heated moderate oven (180C/170C Fan/350F) for 15 minutes, until the cakes light brown and well risen.
- Remove the cakes from the oven and allow them to cool on a wire cooling rack. Place the remaining 4 cakes in to the oven and bake as before.
- Once cold, store the cakes in an airtight tin.
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 to these cakes if using lemon essence/extract.
Nutrition Information
Yield 16 cakes Serving Size 1Amount Per Serving Calories 98Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 35mgSodium 2mgCarbohydrates 12gFiber 0gSugar 5gProtein 2g
![](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2021/04/IMG_2932-1.jpeg?resize=832%2C1024&ssl=1)
Mary says
So cute!
Will have to make these for the ladies morning tea that I attend once a month. They will be so pleased – shall have to give them the recipe as well. :))
It does seem like a lot of Baking Powder, but I’m sure it must be needed.
Janice says
I also have a copy of that cookbook! I’ve never made anything from it, but these cakes look delicious so perhaps I should investigate!
Marian Estronick says
We cannot get ground rice in the US. Can you grind up white rice? Thanks
Karen Burns-Booth says
Hi Marian – I’m sure that will work – I’ve ground up rice in my Vitamix before now! Karen
Kate - Gluten Free Alchemist says
The idea of using ground rice made me smile… As a gluten free person, many of our bakes use rice flour. Ground rice is slightly coarser I guess… xx
Sisley White - Sew White says
These look so good. I want to reach out and grab one.. or three!
impro kitchen says
It looks so delicious!!! I need to try to do it myself
Karen Burns-Booth says
Such a lovely vintage recipe 🙂
Carol McDonald says
I made these today and used half ground rice and half ground almonds and almond flakes on top. To serve I scooped a small piece from the top and put half a teaspoon of strawberry jam in the hole then put the piece back on top. Delicious!
Karen Burns-Booth says
Thanks for letting me know Carol – love the idea of adding the jam to them too, I may add some raspberry jam next time I bake these. Karen
Nic | Nic's Adventures & Bakes says
Thanks for sharing, these little rice cakes look lovely, great to partner with tea 🙂
Karen Burns-Booth says
They are pretty lush! Karen
Sally says
Karen, just started making this recipe and cannot find oven temperature. The old recipe says moderate overn. Please can you help with an actual temperature for deg F and deg C. I am partially sighted so may have missed this info, so if it is there can you make the temperature more prominent. Many thanks Sally
Karen Burns-Booth says
Hi Sally – yes, sorry, it’s 170C fan or 180C – I’ll add that now! Karen
SUE says
When weighing ingredients out, forgot to keep sugar separate, so threw everything in together with an extra half teaspoon of baking powder, baked at just under 180* for 12 mins, just to say, they came out beautifully.
Karen Burns-Booth says
Phew! I am so pleased they still came out well Sue! Thanks for letting me know, Karen