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.