2 cups ground raw almonds (preferably blanched and ground to the consistency of flour)
10 teaspoons sugar substitute (Equal or Nutrasweet)
1 egg white, beaten stiff
1/2 teaspoon almond essence
1. Beat the egg white with the essence.
2. Add them to the almonds and sugar substitute.
3. Roll out to a circular shape with a rolling pin.
4. Cover the top of the cake, having first brushed it over with beaten egg white.
5. Knead the rest of the paste and roll thinly to cover the sides.
Sufficient to top and cover sides of 9-inch/23cm r