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Neapolitan Cake

Blanch and pound to a smooth paste six ounces of sweet almonds and one ounce of bitter almonds, and whilst pounding them keep dropping in a little orange-flower water or rose-water to prevent them oiling. Add a pinch of salt, the grated rind of a large lemon, four ounces of fresh butter, half a pound of sifted loaf sugar, and ten ounces of flour. When these ingredients are thoroughly mixed, work them together with the well-beaten yolks of six eggs, and leave them in a cool place for half an hour.

Roll the paste out to the thickness of a quarter of an inch, stamp it out in rounds about the size of an ordinary saucer, lay these upon a floured tin, and bake in a good oven. When they are firm and lightly coloured take them out, trim the edges, and when quite cold lay them one upon another, and spread a thick layer of differently coloured jam on the top of each round; and as each piece is put on press it lightly with the hand, so that the jam shall make the rounds adhere together, and so form one cake. Before serving sift a little pink sugar over the top, or garnish as fancy dictates. Time to bake the rounds, about half an hour. Probable cost, 2s. 6d. Sufficient for six or eight persons.