Rich Almond Cake.
4 cups prepared flour.
2 cups powdered sugar.
1 cup of butter.
10 eggs, whipped light, the yolks strained.
½ pound sweet almonds, blanched and pounded.
1 table-spoonful orange-flower water.
Nutmeg.
Beat butter and sugar ten minutes until they are like whipped cream; add the strained yolks, the whites and flour alternately with one another, then the almond paste in which the orange-flower water has been mixed as it was pounded, and the nutmeg. Beat well and bake as “snow balls,” in small round, rather deep pans, with straight sides. They will require some time to bake. Cover with almond icing.