If almonds are not to your liking, try ground pistachios. More expensive, but delicious.
225g/8oz icing sugar
225g/8oz caster sugar
450g/1lb ground almonds
2 eggs, beaten lightly
1 lemon, juice only
Sift the icing sugar into a mixing bowl and add the caster sugar. Toss in the almonds and stir.
Add the lemon juice. Now stir in the eggs, bit by bit to make a firm, stiff dough.
Roll into a ball and knead lightly. Place into a plastic bag until you need it.
To apply to your cake: Spoon 4 tbsp of sieved apricot jam into a saucepan and add 1 tbsp water.
Heat until boiling and then brush over the surface of your Christmas cake.
Halve the almond paste. Sprinkle over some icing sugar on a board to prevent the paste sticking. Roll out one half to a strip and then fit around the edge of the cake. Making sure it is just above the edge on the top, so it will fit the other piece of paste. Trim the bottom.
Roll out the other half to fit the top of the cake. Turn your cake, top side down, onto the paste. Turn over and trim to make sure the side strip and the top seal together.
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