A famous caterer gives the following recipe for almond cake:
blanche and pound in a mortar thoroughly eight ounces of sweet and one of bitter
almonds; add a few drops of rose water, or white of egg every few minutes to
prevent oiling; add six tablespoonfuls of sifted sugar and eight beaten eggs,
sift in six tablespoonfuls of flour, and work it thoroughly with the mixture,
adding gradually a quarter of a pound of creamed butter. Beat constantly or it
will be heavy. Put a buttered paper into the cake tin, then pour the mixture
into the tin, allowing room for it to rise. The oven should be a quick oven.