1 glass of fresh butter

2 glasses sugar

5 glasses flour

5 eggs

2 heaped teaspoons baking powder

1 glass milk

Rind of 1 lemon

Rind of 1 orange

2 glasses ground almonds

Separate yolks from whites of eggs.

Beat sugar and butter together and then beat in egg yolks.

Mix baking powder with sifted flour and gradually add to creamed butter, sugar and egg mixture; mix to a soft consistency with milk and orange juice.

Now add the almonds and lemon rind.

Beat egg whites until stiff and carefully fold into the mixture. Bake in a well-buttered, large cake tin for at least 1 hour at medium heat. Remember the silver coin. Wash it well with salt and lemon and stick it in the mixture just before you put it in the oven. In olden days it was a gold one!