Cake (Almond)

Source: Hildagonda J. Duckitt, 1891

Instructions

  1. Blanch and pound 1 lb. of almonds with rose water, together with 1 oz. of bitter almonds.
  2. Beat up the yolks of the eggs and mix them with 1 lb. of sifted loaf sugar.
  3. Then add alternately the whites and the almonds, then the finest pounded biscuit.
  4. Bake in a well-buttered mould for an hour and a half in a moderate oven, with a buttered paper over the mould.

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