For 9inch cake

1lb ground almonds (I bought slivered and put them in the blender)

8 oz powdered sugar

8 oz caster sugar

1/2 t almond essence

1 teaspoon lemon juice 

2 T brandy

5 egg yolks

Sieve the dry ingredients into a large bowl. In a small bowl combine all other ingredients. Add the wet to the dry until combined. Use your hands but sparingly. 

Half the almond paste. Transfer to a powdered board. Roll out to a circle slightly larger than the top of the cake. Brush the top of the cake with a little egg white then invert the cake onto the paste. 

Take the rest of the paste and roll into an oblong half the circumference of the cake and twice the height. Cut in half lengthwise. Brush the sides of the cake with egg white and then cover with remaining paste. 

Turn the cake the right way and trim the excess and press any joins together 

Although I always seem to run out of time this is done ideally a week before icing. Wrap and return to the air tight container.  


3 egg whites

1 1/2lb powdered sugar

3 t lemon juice 

1 1/2 t glycerine

In a large mixing bowl mix the egg whites until frothy. On the lowest speed add the sugar one spoonful at a time. Add the lemon juice and glycerin until stiff. 

Decorate the cake. 

This is done ideally two days before to allow for the icing to harden.