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German Almond Cake

1/2 pound of almonds 1/2 pound sugar Whites of 10 eggs 1 teacup of milk 2 ounces butter Grated rind of 1 lemon 4 ounces of flour Blanch the almonds, and put them through the nut mill; then pound them well in a mortar, a little at a time, adding a drop of water occasionally to prevent oiling. Make the milk hot enough to melt the butter. Mix the sugar, flour and lemon rind very carefully, and then add the milk, a little at a time, and mix until perfectly smooth. Now add the almond paste to the flour, etc., and mix all well together. Then beat the whites of eggs to a stiff froth, and mix them in also. When all ingredients have been carefully mixed, spread the mixture about an inch thick on a well buttered and floured baking tin. Bake in a moderate oven from twenty minutes to half an hour.