3 eggs, and their weight in sugar & flour
2 ounces of dried figs
2 ounces of walnuts
2 ounces of dates
2 ounces of un-blanched almonds
2 ounces of hazel nuts
2 ounces of candied peel
A little lemon juice and grated lemon rind

Chop the fruit and nuts. Separate the egg yolks and whites. Whisk the egg yolks with sugar, fold in the stiffly beaten egg whites alternately with the flour. Finally fold in lemon juice, lemon rind and fruit and nuts. Bake in an oblong buttered and floured cake tin at 360ºF. Cool on rack and cut into thin slices when cold.