ALMOND PASTE (MARZIPAN)
1/2 lb. ground almonds
1/2 lb. icing sugar, sifted
1/2 lb. caster sugar
1 egg beaten
2 tsp. lemon juice
1/4 tsp. vanilla essence
1/4 tsp. almond essence
4 tbsp. apricot jam, sieved
Put the almonds, icing and caster sugars into a large mixing bowl and stir well to mix. Beat in the remaining ingredients, except the jam, until the paste is soft but not sticky. Turn onto a board or table sprinkled with icing sugar and knead the paste lightly until smooth. Use immediately or wrap in cling wrap. Divide the prepared almond paste in half and roll out one half to an 8 inch or 9 inch round or square. Brush the top of the cake with half of the sieved jam, then p[lace the cake upside down on the almond paste and press down firmly. Roll the remaining almond paste into a strip long enough to go around the sides of the cake. Cut in half for a round cake or in four equal pieces if the cake is square. Brush one side of the almond paste pieces with the remaining jam and press onto the sides of the cake, making the joins as neat as possible. Leave to dry for 2 to 3 days.