| How To Cook: |
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1. Cream the butter and sugar and beat in the egg yolks one by one until the mixture is thick and creamy.
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2. Pound, the ground almonds and poppy seeds together.
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3. Beat the egg whites until stiff and snowy, and blend thoroughly with the almond and poppy seed mixture.
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4. Now put the egg yolk and sugar mixture into a lightly greased tin and carefully pour the other mixture on top.
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5. Bake in a slow oven (325°F) for about 1 - 1¼ hours, or until firm and spongy.
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6. Keep in the tin in a very cold place (preferably a refrigerator) until the next day.
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