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Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.
225g (8oz) ground almonds115g (4oz) icing sugar115g (4oz) caster sugar1 egg, lightly beaten5ml (1 tsp) lemon juice1-2 drops of vanilla or almond essence
Makes 450g (1lb) Preparation time : 10 minutesTools K beater
Quantities guide for almond paste15cm (6 inch) round or 12cm (5 inch) square cake - 350g (12oz) almond paste18cm (7 inch) round or 15cm (6 inch) square cake - 450g (1lb) almond paste20cm (8 inch) round or 18cm (7 inch) square cake - 550g (1.lb) almond paste25cm (10 inch) round or 23cm (9 inch) square cake - 900g (2lb) almond paste30cm (12 inch) round or 28cm (11 inch) square cake - 1.1kg (2.lb) almond paste
Cook’s Note If you wish to avoid using raw egg to bind the ingredients together, replace with water.
To Cover a Cake with Almond Paste
I've made a fair few cakes in my time for special occasions. But I've never achieved the results that I do with my Kenwood Major Kitchen Machine.
Making your own Almond Paste tastes so much better than shop bought versions. And when using my kitchen machine to make Almond Paste I get such a silky smooth consistency. It really does make all the difference.
I wouldn't be without it.
I can only agree with the previous reviewer, that the results are fantastic.
In Denmark, where I live, we have a possibility of buying pasteurized eggs, thus eliminating the danger of "bad eggs". (so we can have our cake and eat it!).
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