Dissolve 1½ ozs. of yeast in a little warm milk and stand for 20 to 30 minutes in a warm place. Put 1 lb. of flour in a basin, add the yeast, 2 whole eggs, the yolks of 4 eggs, 2½ ozs. of sugar, a pinch of salt, a little chopped lemon peel, 6 finely chopped almonds, ½ lb. of butter, 3 ozs. of raisins, 2 ozs. of currants, 2 ozs. of chopped sweet almonds, and work all well. Butter a porcelain mould or a basin, sprinkle with breadcrumbs and bake in a slow oven for ¾ of an hour.