Almond Paste Recipe

Ingredients :

225 g ground almonds

225 g caster sugar

225 g icing sugar, sifted

2 Grade 3 egg yolks

1 tsp each, almond and vanilla essences

3-4 brandy, rum or sherry

melted apricot jam

Method :

Toss almonds with both sugars. Using a fork, mix to a softish paste with egg yolks, essences and alcohol. Knead lightly on a floured surface. Brush cake (lining paper removed) all over with melted jam then cover top and sides with the Almond Paste, cut to fit. The jam, by the way, helps the Almond Paste to stay in place. Put into a large airtight container and leave for at least 1 week before icing. This gives the paste a chance to firm up and fry out, and prevents oil from the almonds seeping through into the white icing. If covering top only, make up half quantity of Almond Paste.

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