6 ounces of ground sweet almonds
1 / 2 an ounce of pounded bitter almonds
6 ounces of castor sugar
3 ounces of butter
1 pound of flour
4 eggs essence of lemon
Break the eggs into a clean bowl.
Add the sugar previously warmed, and beat the mixture well together with a wire egg whisk until it is as thick as cream.
Add the butter, melted.
Mix in the almonds, flour, sifted and essence of lemon with a spoon.
Grease a plain mould, fill it with the mixture and bake in a steady oven.
It will require from 1 1 / 2 to 2 hours to bake and great care must be taken to prevent the mixture burning.
As a precaution it is advisable to lay 3 or 4 thicknesses of newspaper under the mould,, and wrap the same under the sides, fixing the paper firmly with a piece of twine.
Cooking time from 2 to 2 1 / 2 hours
