Ingredients: • 2 1/4 cups whole blanched almonds
• 1 1/4 superfine sugar
• 2 eggs
• Drop of vanilla extract
• 1/2 teaspoon fresh lemon juice
• 1/4 cup Irish whiskey
• 2 egg whites, beaten until frothy, for brushing
Put the almonds in a food processor and pulse 3 to 5 times, or until ground.
Transfer to a bowl and stir in the sugar. Add the eggs, vanilla, lemon juice,
and whiskey, and stir until a smooth paste forms.
Lightly dust a work surface with sugar. Roll the almond paste out to about
10 inches in diameter. Unwrap the cake and brush the top with the egg whites.
Gently lift the marzipan onto the top of the cake, and with a rolling pin, roll
it smooth. With a sharp knife, trim the edges so the marzipan fits the top of
the cake like a disc. Cover with plastic wrap and refrigerate overnight.