Pastry:
180 g plain flour
3 g baking powder
100 g butter or margarine
50 g Siúcra/McKinney's Granulated Sugar

Filling:
150 g almonds
75 g butter or margarine
3 eggs
150 g Siúcra/McKinney's Granulated Sugar
1/2 tsp vanilla extract

To decorate:
240 g Siúcra/McKinney's Icing Sugar
Water
Yellow food colouring
Easter sweets

Work together the ingredients for the pastry. Put the pastry in a plastic bag and refrigerate for 1 hour. Roll out the pastry and use it to line a springform tin measuring about 25 cm in diameter.

Grind the almonds finely. Melt the butter or margarine. Beat the eggs and Siúcra/McKinney's Granulated Sugar until fluffy. Add the vanilla extract. Mix in the almonds and fat. Pour the mixture into the pastry case.

Bake at the centre of the oven at 175°C for approx. 20 minutes. Set aside to cool.

Remove the cake from the tin.

Mix the Siúcra/McKinney's Icing Sugar, water and food colouring to make a smooth icing. Decorate with Easter sweets.