ALMOND TRIFLE By Grace Cunard

From 1915:

My favorite recipe is almond trifle. The method I use is quite easy. Try this:
Either prepare a cupful of almond paste by blanching, skinning and pounding the almonds or buying the already prepared paste.
Cream a quarter pound of butter with a pound of powdered sugar and beat into this the well-whipped yolks of seven eggs.
The almond paste, a teaspoonful of rosewater, quart of flour and stiffened whites of eggs should be added in order named. Bake in a loaf in steady oven. Ice when cold, flavoring the icing with a bit of essence of bitter almonds and rosewater. – Grace Cunard