 Ingredients |
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| 6 oz | Ground Almods | |
| 6 oz | Icing Sugar | |
| 6 oz | Castor Sugar | |
| 1 | Egg - lightly beaten | |
| 1 | dsp Rum or Brandy | |
| few drops | Lemon Juice | |
| few drops | Almond Essence (optional) |
Method
Sieve the dry ingredients and mix well together. Spin the egg, rum and a few drops of lemon juice and then mix into the dry ingredients until combined. This can be stored in a refrigerator or freezer.Roll out on a board sugared with icing sugar and adhere to the cake using egg white or strained apricot jam.
Please do not insult one of my mother's cakes by using shop bought Almond Paste - for my mother only the best would do and you will find there is no comparison between this and the ready made stuff.