¹⁄₂ lb. butter
¹⁄₂ lb. sugar
2 ozs. rice flour
4 eggs
7 ozs. flour
¹⁄₂ lb. currants
For the Paste
2 ozs. bitter almonds
10 ozs. sweet almonds
2¹⁄₂ ozs. powdered sugar
Whites of two eggs
Rose water
Beat the butter to a cream, and add the sugar. Beat the yolks and whites separately. Add the yolks and the rice flour to the mixture, beating continually, and then the flour and currants. Mix well and stir in the stiffly beaten whites.
Prepare the almond paste beforehand. Blanch and pound the almonds, adding a little rose water to them. Beat the whites to a stiff froth, add the sugar, stir lightly together and then add the almonds.
Line two small tins with greased paper and put a layer of the cake mixture in each, and then a layer of the almond paste, then another layer of cake and almond paste. Bake in a moderate oven.
*Soda Cake
1 lb. flour
¹⁄₂ lb. crushed lump sugar
¹⁄₂ lb. butter
1 lb. sultanas
¹⁄₄ lb. mixed peel
3 eggs
1 small tea-cup milk
1 small tea-spoon carbonate of soda
1 full tea-spoon cream of tartar
Beat the butter to a cream. Add the sugar, which need not be too finely crushed. Beat the eggs well. Add them to the butter and sugar, beating hard. Mix the soda with the milk and the cream of tartar with the flour. Add to the mixture alternately. Add the sultanas and finely cut peel. Mix all very well. Bake for two hours or more in a tin lined with greased paper. The oven should be fairly hot at first and then moderate for the rest of the time.