Wed, 20 December 2017
Ingredients
Almond Paste
2 x 200g packets Shamrock Ground Almonds
200g/7oz Icing Sugar
200g/7oz Shamrock Golden Caster Sugar
2 small Eggs
Few drops Almond Essence
2 tsp Brandy, Whiskey, Sherry or Rum
Method
Put the ground almonds, icing sugar and caster sugar into a large bowl and mix well.
In a separate container, beat the eggs, almond essence and spirit of your choice.
Gradually stir the liquid into the dry mixture, adding enough to give a thick consistency.
Turn onto a board that is dusted with icing sugar and knead well until paste is quite pliable.
It is important that the paste is thick before you start kneading, because in kneading, oil comes from the almond causing the paste to soften and become smooth. Above quantity will completely cover a 20cm/8" cake.
To Apply To Cake
Brush cake with some heated apricot jam, honey or golden syrup.
Roll out almond paste on a board dusted with icing sugar large enough to cover the entire cake.
Gently ease around the cake and smooth over with palm of hands until smooth all over.
Leave for two days before covering with white icing.
