Ingredients

• 14 ozs ground almonds
• 16 ozs icing or castor sugar
• juice of ½ lemon, juiced
• 2 teasp sherry
• 1-2 eggs, beaten
• 1 teasp vanilla
• 1 teasp almond essence

Method

1. Mix (sieve) almonds and sugar, rub between finger tips.
2. Add beaten eggs and flavourings.
3. Mix thoroughly. Knead well by hand until smooth.
4. Soften marmalade or apricot jam over heat. Brush sides of cake with jam and stick on 2 rolled marzipan rectangles, then do top with a round of marzipan.

Notes