In the meantime...
here is a recipe from Cakes For Occasions. Ethelind Fearon is a wonderfully witty writer and I am enamored of this book with its quirky title, Cakes For Occasions. There is no real occasion specified. It is just enough to know that these are not meant to be everyday cakes. She writes:
"A large cake-- either plain or plum--is a thing over which it is difficult to become enthusiastic; reminiscent of nursery teas and economy recipes"
This is not your nursery tea cake.
3 oz. ground mixed nuts
4 oz. sugar
1 large or 2 small eggs
4 oz. butter
4 oz. flour
grated lemon rind
Cream butter and sugar. Work in the flour, nuts and beaten egg until a firm paste is formed, but go carefully with the egg until it is seen how firm, too much egg is fatal. Lay aside for an hour then roll out and line a flan tin or cake tin with movable bottom, reserving one-third of the paste. Brush the edge with egg and lay a narrow strip around to form a wall. Pastry should be about 1/4 inch thick. Fill center with raspberry jam and lattice narrow strips of the reserved paste across it, decorating the edge with small leaves to use leftover bits. Brush with the yolk of an egg, not whole egg, and bake 1/2 hour at 30F. Allow to cool before removing from tin as it has a noticeably tender constitution.
Who care if you ever make this, is is such a beautifully written recipe.
Check out more of Ethelind Fearon at Lucindaville.
And always remember, too much egg is fatal!