Contributed by LadyGold
Warning: no short cuts here - this is real Renaissance food.
Crush five (5) ounces of skinned almonds in a mortar with three (3) ounces of sugar and a beaten egg; the egg should be add in small quantities, so that the marzipan paste -- that's what you are making here -- is smooth.
Put about five (5) ounces of sugar in a bowl with nine (9) egg yolks and a little grated lemon rind, and mix them with a whisk for perhaps a quarter of an hour, till the mixture is thick.
Sift in about four (4) ounces of fine flour along with a pinch of cinnamon, then add a few pieces of candied orange peel. Add the marzipan mixture and beat until homogenized - 20 minutes or so.
Beat seven (7) egg whites till they are firm enough to hold up a ha' penny piece (lacking that use a dime); then work them into the first mixture.
Butter and flour a cake tin; pour in the batter and bake in a moderate oven for about 40 minutes.
This page last updated 08/192003/