1224 | Almond Cake.
—Make a plain paste in a vessel with four ounces of butter, three egg yolks, half a pound of well-sifted flour, four ounces of powdered sugar, a quarter of a pound of finely pounded almonds (No. 1207), a saltspoonful of salt, and about six drops of orange-flower water. Mix and stir well for five minutes. It will then be of a proper consistency, spread it round about eight inches in diameter on a buttered paper in a pan, and with a light hair-brush moisten the surface slightly with beaten egg. Bake twenty minutes. Remove, detach from the paper, set away to cool, and serve.