DUBLIN ROCK Traditional
4 oz. (1/2 c.) butter or 1 c. very thick cream
2 egg whites, stiffly beaten
A few drops of orange flower water
1/2 lb. (2 c.) ground almonds
2 oz. (1/4 c.) caster sugar
1 tbsp. brandy
Angelica, blanched split almonds & maidenhair fern for decoration.
Make an earthenware mixing bowl very hot. Put in butter or cream and beat in almonds and sugar, mix well. Add brandy and orange water. (This can usually be bought at a chemist.) The beating should continue until the bowl is quite cold. Then add the stiffly beaten egg whites and beat well. The mixture is then left overnight in a cold place until it is quite stiff. It is then broken into rough pieces (it will be soft but firm) and pilled on a glass dish in the shape of a pyramid.
It is decorated with strips of green angelica, shredded blanched almonds and, in the old days, little fronds of maidenhair fern to resemble plants, such as shamrock, growing out of a rock.
Helen Kelley Suhr