Almond Paste or Marzipan

Marzipan, cover cakes with it, make biscuits with it (roll it up in cookie dough), make animals with it, eat it with a spoon. Save any left over in the fridge in a glass bowl covered with cling film.

• Ready In: 35 mins
• Yields: 1 batch

Ingredients

• 450  g  ground almonds
• 225  g caster sugar (fine granulated)
• 225  g powdered sugar
• 2  eggs
• 2  egg yolks (make some meringues!)
• 1  teaspoon brandy
• 1⁄2 teaspoon vanilla extract (natural! I mean it!)
• 1  teaspoon lemon juice
•  food coloring (optional)

Directions

1. Sift the 2 sugars into a bowl.
2. Stir in the eggs and yolks.
3. Place over a pan of nearly boiling water and whisk until thick and fluffy.
4. Remove from heat and sit base in some cold water.
5. Whisk in essence, brandy and juice.
6. Carry on until cool.
7. Stir in ground almonds and knead to form a firm paste.
8. Use as you will.
9. To cover a cake roll out into a circle and drape over the cake (it depends on the size).
10. Press into place and leave to set for at least 2 days.
11. Ice the cake.