Almond icing recipe
Almond Icing recipe
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Ingredients
| 2 large | eggs |
| 230 g | confectioner’s or icing sugar |
| 230 g | castor sugar |
| 300 g | almonds, ground |
| almond essence | |
| orange flower water | |
| apricot jam, warmed |
Instructions
Icing:
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.
Preparation time:
ca. 20 min
Grade of difficulty:
medium
Calories per portion:
n/a
Reference: Almond icing recipe
Recipe type: xarchivex
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