Almond Paste

Much better than commercial marzipan to cover a Christmas fruitcake

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Ingredients

225 g	ground almonds
175 g	castor sugar
125 g	icing sugar
1 large	egg
15 ml	lemon juice
15 ml	sherry
2 ¹/₂ ml	vanilla essence
3 drop(s)	almond essence
10 ml	orange flower water or sherry or lemon juice

Method

Preparation time: ca. 30 min / Grade of difficulty: easy / Calories per portion: n/a

Mix the almonds and sugars together in a bowl. In a separate bowl mix the egg with the rest of the ingredients. Gradually add this mixture to the almond/sugar mixture, kneading to bring out the true almond flavour. Knead until smooth.

The paste can now be rolled out and applied to your Christmas cake. To ensure it sticks to the cake, brush the cake with a little melted apricot jam. Leave to dry on the cake for 3-4 days before icing with Royal Icing.