Almond icing recipe
Almond Icing recipe
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|230 g||confectioner’s or icing sugar|
|230 g||castor sugar|
|300 g||almonds, ground|
|orange flower water|
|apricot jam, warmed|
In a bowl whisk together eggs, essence and orange flower water. Add in caster sugar. Stir in icing/confectioners’ sugar and almonds and keep stirring until mixture has a pasty consistency. Knead well.
Wrap in grease-proof paper and store in the fridge until needed.
To cover cake:
Drizzle a little icing/confectioners’ sugar on a flat surface and roll the paste with a rolling pin.
Cut out a long thin strip to cover around the cake and using a little warmed apricot jam to make it stick to the cake.
Repeat the process with a circle on the top of the cake and seal this firmly to the almond icing on the sides.
Leave to dry in a cool place for at least two days before icing the same cake with royal icing.
ca. 20 min
Grade of difficulty:
Calories per portion:
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