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Ratafia Cake

Blanch and pound together to a smooth paste six ounces of sweet almonds and two ounces of bitter almonds. Add the whites of two eggs beaten to a solid froth, and beat in very gradually half a pound of loaf sugar powdered and sifted, half a tea-spoonful of grated lemon-rind, and the yolks of eight eggs. Beat the mixture thoroughly. Add two ounces of fine flour, and the remaining whites of the eggs whisked to a firm froth. Butter a mould, half fill it with the mixture, and bake the cake in a slow oven. Let it stand a few minutes, shake it to loosen it, take it out carefully, and set it upon a reversed sieve till cold. Time to bake, about three-quarters of an hour. Probable cost, 2s.