Ingredients:
1 lb almonds
1 lb sugar
16 eggs
1 gill rum
pie crust
Preparation:
- Crush one pound of almonds with one pound of sugar and three eggs; make it into a very fine paste.
- Put it into a basin and dilute gradually with thirteen eggs and one gill of rum; beat well until perfectly light.
- Line a mold with very thin sweet paste (pie crust); fill it three-quarters full with the preparation and strew over some finely cut-up almonds.
- Bake in a very slack oven for three-quarters of an hour, then turn the cake out on a grate and allow to cool; when cold glaze with a light frosting flavored with rum.
- This cake can be kept for several months if wrapped in tin-foil and left in a dry cool place.
