Enough to coat the top of a 20cm (8in) round Christmas Cake (make double if you want to coat the sides as well).
Cake Decorations: Almond Paste
10
MINS
MINS
Metric
Imperial
INGREDIENTS
| 150g | Ground almonds |
| 75g | Caster sugar |
| 75g | Icing sugar |
| 3 tbsp | Beaten egg |
| Few drops lemon juice | |
| 2 tbsp | Warm apricot jam, sieved |
Method
Mix the ground almonds and sugars together thoroughly, then gradually add the beaten egg and lemon juice and mix to a stiff paste. Knead until smooth, then roll out on a work surface dusted with a little icing sugar to a diameter just slightly larger than 20cm (8in).
Brush the top of the cake with the warm, sieved apricot jam. Lay the circle of almond paste on top, press into place and trim it to fit. Leave for 24 hours before icing the cake.
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