Frosting

Ingredients

• 300 gground almonds
• 160 ghoney
• as neededfood colouring of your choice

Instructions

1. 1

   Mix the paste

   In a large bowl, mix the ground almonds and honey with your hands until they form a paste.

2. 2

   Add the colour

   Add a few drops of food colouring to the almond paste and knead until the colour is even. For a stronger shade, add a little more colouring and knead again; repeat until you reach the colour you want.

What is this almond frosting?

This is a simple, pliable almond paste sweetened with honey, rather than a whipped buttercream. Almond pastes have a long history in European cake-making, where they are used for covering and decorating bakes.

Here, ground almonds and honey make a compact mixture without cooking. Adding colour a little at a time helps you get an even shade without making the paste unnecessarily wet.

Nutrition and macros by portion

The nutrition label shows one serving as written: 554 calories, 16g protein, 37g carbs, 37g fat.

The ground almonds supply most of the fat, protein and fibre, while the honey provides most of the carbohydrates and sugars. The estimate is for one quarter of the full mixture; serve it with fruit or alongside a less-sweet cake to balance the plate.

Choosing the ingredients

Ground almonds: Use finely ground almonds for a smoother paste that is easier to press over a cake. Coarser meal will give the finished frosting a more noticeable grain.

Honey: Its sweetness and moisture bind the almonds. A strongly flavoured honey may be more noticeable, so choose one whose taste you enjoy.

Kneading by hand

Start by bringing the almonds and honey together in a roomy bowl, then press and fold the mixture until it forms a cohesive paste. Kneading by hand makes it easy to feel whether dry crumbs remain.

If the paste seems uneven, keep working it before adding anything else. The recipe gives no extra liquid or almond quantity, so avoid making adjustments that could change its consistency.

Getting an even colour

A few drops of food colouring are enough to begin; knead thoroughly so the colour spreads through the paste. Add more only after checking the shade, since it is easier to deepen the colour than to lighten it.

For a uniform result, fold and press the paste repeatedly rather than just stirring its surface. The finished paste should look consistently coloured throughout.

Texture and doneness

There is no cooking or baking step: the paste is ready when the almonds and honey hold together and the colour is evenly distributed. It should be workable enough to shape or press onto a cake.

If you are using it as a covering, handle it gently and smooth it into place. The recipe does not specify a cake size or a particular decorating technique.

How to use and serve it

Use the paste to cover a cooled cake or shape it into simple decorations. Its honey-and-almond flavour pairs naturally with plain sponge and fruit cakes.

For a balanced serving, pair a frosted slice with fresh fruit or serve a smaller piece alongside an unsweetened drink. The paste is rich and sweet, so a little can go a long way.

Recipe notes & tips

• Use a large bowl so you can knead the paste without spilling ingredients.
• Begin with just a few drops of colouring and increase it gradually.
• Knead until no pale streaks remain in the coloured paste.
• Use finely ground almonds for a smoother finish.
• Apply the paste to a cooled cake rather than a warm one.

Variations

• Tint it pastel: add a few drops of colouring and stop once the shade is even.
• Make it brighter: knead in extra colouring a little at a time.
• Choose another colour: use a different food colouring to suit the cake.
• Keep it natural-looking: leave out the colouring for an almond-coloured finish.

Common mistakes to avoid

• Adding too much colouring at once: start with a few drops and build the shade gradually.
• Stopping before it is combined: keep kneading until the mixture forms a cohesive paste.
• Leaving colour streaks: fold and press the paste until its colour is uniform.
• Using coarse almond meal: choose finely ground almonds for a smoother texture.
• Applying it to a warm cake: let the cake cool before covering or decorating it.

How to store

Keep the paste in an airtight container in the fridge and use it within about a week. Let it soften slightly at room temperature before shaping; there is no cooking step to reheat.

Frequently asked questions