Grate the yellow part of the rind, and squeeze the juice of two
large, smooth, deep-coloured oranges. Stir together to a cream,
half a pound of butter, and half a pound of powdered white sugar,
and add a wine-glass of mixed wine and brandy. Beat very light six
eggs, and stir them gradually into the mixture. Put it into a
buttered dish with a broad edge, round which lay a border of puff-paste
neatly notched. Bake it half an hour, and when cool grate
white sugar over it.
You may add to the mixture a Naples biscuit, or two finger
biscuits, grated.