- 500 g ground almonds
- 500 g caster sugar
- 2 eggs, lightly beaten
- finely grated rind of 2 lemons
- butter puff pastry
- apricot jam
Mix together almonds, sugar, eggs and lemon rind until it forms a ball.
Cover with plastic wrap and refrigerate overnight.
Roll pastry out to form a long rectangle.
Preheat the oven to 190 C.
Place the almond filling in the pastry as if making a large sausage roll. Roll the pastry over the filing and form a log. Gently bring the log together to form a ring, using the filling to join it together.
Place on a baking tray and bake for 15-20 minutes until puffed and golden.
Remove from the oven and glaze with apricot jam while still hot. Decorate with glaceed cherries and crystalised angelica leaves as desired.
The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.