Place all the ingredients in the Kenwood Bowl. Using the K-Beater on minimum speed, mix together until the ingredients bind together to form a paste.

Cook’s Note: If you wish to avoid using raw egg to bind the ingredients together, replace with water.

Transfer to a work surface lightly dusted with icing sugar and knead into a ball. Cover until ready to use.

First make an apricot glaze. Melt 115 g (4 oz) apricot jam with 30ml (2 Tbsp) water and bring to the boil, stirring. Sieve and use warm.

Trim the top of the cake level, if necessary. Turn upside down so the flat bottom becomes the top.

Measure around the cake with a piece of string to give the length of almond paste required. Cut another piece of string to the same height of the cake.

On a surface lightly dusted with icing sugar roll out just under two-thirds of the almond paste, long enough to coat the sides of the cake, using the string as a guide. Trim the paste and roll up loosely.

Brush the sides of the cake with apricot glaze and unroll the almond paste around the cake. Smooth the join, using a palette knife. Roll a straight-sided jam jar around the sides to adhere the almond paste to the cake.

Roll out the remaining almond paste to fit the top of the cake. Brush the cake with apricot glaze and lift the paste onto the cake with the help of the rolling pin. Lightly roll the top, then leave to dry for 1-2 days before icing.