Almond paste

Almond paste

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From
Encyclopedia of Food and Cookery

This sweet, pale paste, made from ground almonds is used to cover fruit cakes before they are iced, as a filling in pastries, as an ingredient in biscuits, etc.

To apply almond paste to the top of a cake: Trim top of cake, if necessary, to give a flat surface, or turn cake upside-down and use the bottom. Brush lightly with lightly beaten egg white or warm, sieved apricot jam. On a board dusted with sifted icing sugar, roll out paste to fit cake, place on top and press gently with a rolling pin. Leave for several hours or overnight before icing cake.

Ingredients

Quantity Ingredient
375g pure icing sugar, sifted
250g ground almonds
2 tablespoons lemon juice
2 tablespoons sweet sherry
1 egg yolk
2-3 drops natural almond extract
1 egg white
160g apricot jam

Method

  1. Combine icing sugar and ground almonds. Combine lemon juice, sherry, egg yolk and extract. Mix with sugar-almond mixture to form a firm paste which can be rolled out. If necessary, add a little more sherry. Will cover the tops of 2 × 20 cm cakes.
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