Bola. Time—2½ hours.
Crust: 1 lb. dough, ½ lb. butter, 1 oz. brown sugar. Inside: 4 oz. ground almonds, ½ oz. ground cinnamon, ½ lb. brown sugar, ½ lb. candied peel, 1 egg.
Shred the peel, and mix in the sugar, spice, almonds, and egg. Rub the butter well into the dough, sweeten it, roll it out thin, cut off a strip, and line the inside of a greased tin with it. Spread the inside mixture smoothly over the remainder of the dough with a knife, roll up like a roly-poly pudding; cut it into four pieces, and fill the tin, placing the cut ends upwards. Bake about ¼ hour in a hot oven, then 1¼ hour in a cooler part of the oven. When nearly baked, make holes, and pour in clarified sugar.