Take six ounces of sweet almonds, half a pound of powdered sugar,
seven eggs, six ounces of flour, and the raspings of four lemons.
Pound the almonds very fine, with whole eggs, add the sugar and lemon
raspings, and mix them well together in the mortar. Take it out, put
it in a basin and stir it with the yolks of eggs, till it is as white
as a sponge paste; beat up the whites of the eggs to a strong snow,
mix them very light with the paste, then take the flour and mix it
as light as possible; on this the goodness of the paste principally
depends, as it is impossible to make a good cake with a heavy paste;
butter the mould and bake in a slack oven for an hour, with ten
sheets of paper under it and one on the top.