Cassell's Ratafia Cakes

History

Ratafia cakes (or biscuits) were delicate almond macaroons popular in England from the late 17th century onwards, named after ratafia liqueur flavoured with bitter almonds or kernels. Made primarily from ground almonds, sugar, and egg whites, they were fashionable confections served at tea or as accompaniments to desserts in genteel households. By the Victorian era, recipes like Cassell's codified their preparation for middle-class cooks. The name derives from French or Italian traditions, though English versions became distinctive. Modern amaretti and almond macaroons are direct descendants of this tradition.

Sources

• Hannah Glasse, The Art of Cookery Made Plain and Easy, 1747
• Eliza Acton, Modern Cookery for Private Families, 1845
• Cassell's Dictionary of Cookery, 1875
• Alan Davidson, The Oxford Companion to Food, 1999
• Ivan Day, 'Georgian and Victorian Confectionery', Historic Food website
• Jennifer Stead, 'Georgian Britain: The Biscuit' in British Food edited by Mason, Burnett and Mennell