Almond Icing or Marzipan

Quantity for an 8–9 inch (20–22 cm.) cake.


  • ½ lb. (240 g.) ground almonds
  • ½ lb. (240 g.) icing or caster sugar
  • 1 egg
  • 1 teaspoon lemon juice
  • 2 teaspoons water


Caster sugar enhances the slightly rough texture of the ground almonds; icing sugar makes the paste smoother.

Lightly mix the almonds and sugar together in a mixing bowl. Stir in the beaten egg and lemon juice and water. Dust a pastry board with icing sugar and knead the almond paste on it till it is smooth and coagulated.

Roll out about a ¼ inch (½ cm.) thick. Brush the cake over with warm apricot jam. Fit the almond paste over and press gently on to the cake, being careful not to break it. Cut away the surplus from the bottom edges of the cake. If small breaks occur, gently fill them.

Alternatively, cut a circle the size of the top of the cake. Roll out the remainder to the length of the circumference of the cake (measure it with string) and trim to a strip the depth of the cake. Then brush the sides of the cake with jam and lay on the strip and roll so that the strip adheres. Brush the top with jam and apply the circle. Gently press cut edges together.