From 1922:
Take ½ lb. sugar, 2oz. Butter, ½ lb. almonds, 6 eggs, ½ lb. cornflour, essence of lemon or almond, 1 cupful flour. Separate the whites from yolks of eggs, beat the whites very stiff, then the yolks and sugar well together. When all are well mixed, sift in the flour and cornflour and mix lightly with the eggs; then add the almonds (which must be blanched and chopped) and essence; next melt the butter and pour in last of all, stirring quickly. Have ready a greased cake tin and pour mixture in, and bake from an hour to an hour and a half. Before putting the cake into the oven sprinkle over the rest of almonds blanched and chopped.