Cream 5 oz.
of ground almonds with 5 oz.
of butter and 5 oz.
of caster sugar in a warmed earthenware bowl.
Gradually add 1/2 glass of Cointreau, and beat for 15 to 20 minutes.Line the bottom and the sides of a deep mould with sponge fingers.
Put in half the creamy mixture; cover it with a second layer of sponge fingers: and repeat for the second half.
Leave to set for about 10 hours.
Then turn out and serve, either sprinkled with chopped almonds or with a cold caramel cream poured over it.