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Cake, Louisiana

Plunge six ounces sweet almonds and two bitter ones in boiling water for five minutes. Drain on a sieve, then peel and pound four ounces of them in the mortar to a paste; place in a bowl with four egg yolks, two gills of milk, three ounces granulated sugar, one teaspoon kirsch and half teaspoon vanilla essence; briskly mix with a spatule for one minute, add two ounces butter, mix again briskly for one minute, add two ounces flour and mix well. Add two ounces raisins, half ounce chopped citron and half teaspoon baking powder; gently mix for half minute.

Lightly butter a large pudding mould. Split the peeled almonds in two; decorate the bottom of the mould with them, then fill the mould with the preparation. Set in the oven to bake for forty minutes. Remove, let cool for five minutes, unmould on a dish, sprinkle a little powdered sugar over and serve.