Almond Icing

Almond Icing

450g ground almonds

450g caster sugar

2 eggs, beaten

1 tbsp brandy

A drop of almond essence

1 tbsp apricot jam or 30ml clear spirit (e.g. vodka)

Brush the cake with apricot jam or the clear spirit – this will help the almond paste stick to the cake. 

Mix the sugar and almonds together. 

Next add all of the other ingredients except the apricot jam.  Mix until it becomes a smooth paste. 

Bring together with your fingers and place on a work surface which has been dusted with icing sugar and knead well. 

Roll out until large enough to cover the cake. 

Pick up the almond icing using your rolling pin – place it in the centre of your rolled out icing and drap the almond icing over it.  Gently ease it onto the cake and smooth it using the back of your hands.  Leave for 2-3 days before applying royal icing. 

This quantity will ice a 23cm square cake

Recipe Type
Cakes & Baking

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