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Almond Cake, Rich

Whisk and strain six eggs, mix them with four ounces of pounded sweet almonds, half an ounce of pounded bitter almonds, and six ounces of sifted sugar; sift in six ounces of flour, beating constantly all the time. Then add six ounces of butter, which must be melted, but not hot, a small portion at a time, beating very thoroughly as each portion is added, and lastly the finely grated rind of a lemon. Line a cake tin with buttered paper, and rather more than half fill it with the mixture. Bake in a well-heated oven for about an hour, covering the top with a buttered paper when sufficiently coloured. Test with a small skewer or knife in the usual way. Probable cost, 2s.