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PORTUGUESE CAKES (another way)

Take half a pound of flour and the yolks of six eggs. Put these into a basin, and work with a spoon till frothy. Pound four ounces of almonds with the white of an egg, pass them through a sieve, add a pinch of orange-sugar, and dilute with the juice of four oranges. As soon as the cake-preparation is frothy, add to it carefully four ounces of potato-flour. Nest add the almonds and orange-juice, together with the six whipped whites of eggs. Pour the mixture on a baking-sheet with an up-standing border, the baking-sheet being buttered and covered with paper. Spread the mixture in a layer one inch thick. Bake in a moderate oven. When the cake has cooled, face it on the top and mask on this side, first with a thin layer of apricot marmalade, and afterwards with a layer of orange-icing sugar. Divide the cake immediately into squares, and let the glaze dry. The orange-icing sugar is made by soaking the rind of two oranges in a gill of syrup, adding the juice of the fruit, sugar to make a stiff paste, and yellow colouring. This icing should be worked over the fire till warm.