What you need
Square tin 13cm / 5″ 18cm / 7″ 23cm / 9″
Round tin 15cm / 6″ 20cm / 8″ 25cm / 10″
Ground Almonds 200g / 7oz 400g / 14oz 650g / 1 1/2 lb
Caster Sugar 90g / 3 1/2 oz 200g / 7oz 350g / 12oz
Icing Sugar 90g / 3 1/2 oz 200g / 7oz 350g / 12oz
Rum/Whiskey/Brandy 1 teaspoon 2 teaspoons 3 teaspoons
Almond Essence Few Drops 1/2 teaspoon 1 teaspoon
Eggs 1 large 2 small 3 large
Recipe Steps
- Put ground almonds, caster sugar and sieved icing sugar into a bowl and mix well together.
- Lightly beat the egg, chosen spirit and essence together.
- Make a well in the centre of the dry ingredients and add enough of the beaten egg mixture to form a fairly stiff paste.
- Gather together with your fingers, turn onto a board or clean table dusted with icing sugar and knead until smooth.
- Use as required. If not using immediately, wrap in cling film and leave to rest. Best used within 3 hours of making.
Recipe Notes:
These quantities are sufficient for top and sides of cake.
