Rachel

Ingredients

• 500 g ground almonds
• 500 g caster sugar
• 2 eggs, lightly beaten
• finely grated rind of 2 lemons
• butter puff pastry
• apricot jam

Method

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.

Disclaimer:

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.

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Method