225g/8oz/1¾ cups ground almonds
125g/4oz/½ cup golden caster (superfine) sugar
125g/4oz/¾ cup golden icing (confectioner’s) sugar
1 large (US extra-large) egg
1 tsp lemon juice
1 tsp sherry
1–2 drops of vanilla extract
1 Mix together the ground almonds and sugars in a bowl. In a separate bowl, whisk the egg with the remaining ingredients and add to the dry mixture.
2 Stir well to mix, pounding gently to release some of the oil from the almonds. Knead until smooth, then cover until ready to use.
3 This is enough to cover the top and sides of an 18cm/7in cake.