ALMOND PASTE OR MARZIPAN

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This is a digitised version of an article from The Cayman Compass's print archive. Occasionally, the digitisation process introduces transcription errors, or other problems.

See the article in its original context from April 1977.

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4 oz. ground almonds, 2 oz. icing sugar 2 oz. castor sugar few drops almond essence egg yolk to mix.

Mix all the ingredients together, adding enough egg yolk to make a firm mixture. Knead thoroughly. This is enough to cover the top of a (6-7 inch) cake.