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Portuguese Cake

Beat in a basin until frothy the yolks of six eggs, and half a pound of caster-sugar; stir a quarter of a pound of blanched almonds with the white of an egg to prevent oiling, rub them through a sieve into a kitchen basin, (ground almonds will do as well) and mix them with one pinch of grated orange-peel (to give zest) and the juice of three or four oranges. When the yolks of eggs and sugar are frothy, mix in gradually a quarter of a pound of potato-flour and the whites of six well-beaten eggs. Butter and paper a baking-sheet, pour the mixture on this about one inch thick, and bake in a slow oven. When the cake is done, allow it to cool, trim the surface, and mask first with a thin layer of apricot marmalade, and then with a layer of orange-flavored icing.