Dust a sheet of greaseproof paper with icing sugar. Knead the paste very lightly and cut off just under half.

Roll the smaller piece on the sugared paper into a round a little larger than the diameter or width of the cake.

Level the surface of cake with a little extra almond paste, or use the base of the cake as the top.

Brush surface with boiled and sieved apricot jam.

Press the circle of Almond Paste firmly onto the cake and trim edges.

For a square cake divide remaining paste into four and cover sides one at a time, joining corners neatly.

For a round cake use a piece of string, measure the circumference of the cake and mark this on a fresh sheet of sugared paper (see above).

Roll out remaining paste into a long strip a little wider than the depth of the cake.

Trim one edge and both ends of the strip, brush with jam.

Turn the cake onto its side, lift carefully onto the paste so that trimmed edge is level with the paste-covered top of the cake.

Place one hand behind the paper and roll cake along one strip of paste until the sides are covered.

Trim off surplus paste.

Turn over cake carefully so the almond paste top is flat on the paper.

Trim paste so that sides are level with the base of the cake and neaten join.

Roll a straight-sided jar or tin around the sides so the paste sticks firmly to the cake.

Cover the cake lightly with fresh grease-proof paper, stand it on an upturned plate and store in a cool, dry place for three to seven days.