Time: 1-1/4 to 1-3/4 hour.

Seasonable at any time.

  1. 1/2 lb. of sweet almonds
  2. 1 oz. of bitter almonds
  3. 6 eggs
  4. 8 tablespoonfuls of sifted sugar
  5. 5 tablespoonfuls of fine flour
  6. the grated rind of 1 lemon
  7. 3 oz. of butter
  • Blanch and pound the almonds to a paste
  • Separate the whites from the yolks of the eggs
  • Beat the latter, and add them to the almonds
  • Stir in the sugar, flour, and lemon-rind
  • Add the butter, which should be beaten to a cream;
  • When all these ingredients are well mixed, put in the whites of the eggs, which should be whisked to a stiff froth
  • Butter a cake-mould
  • Put in the mixture
  • Bake in a good oven from 1-1/4 to 1-3/4 hour

  • Source: The Book of Household Management by Isabella Beeton (1859)

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