Marzipan
- Published: 24 Apr 15
- Updated: 18 Mar 24
Make your own marzipan to cover your Christmas cake this year using this quick and easy recipe.
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Ingredients
- 370g ground almonds
- 185g caster sugar
- 185g icing sugar, sifted, plus extra for dusting
- 1 large free-range egg, lightly beaten
- 1 tsp vanilla extract
- A few drops of almond essence (optional)
- 2 tbsp brandy
- Juice of ½ small lemon
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Method
- Put the ground almonds in a bowl with the caster sugar and icing sugar.
- In a small bowl, whisk the egg, vanilla extract, almond essence (if using), brandy and lemon juice.
- Make a well in the centre of the sugary ground almonds and add the liquid, then mix with your hands to bring together into a paste.
- Knead for a few minutes until smooth, then wrap in cling film and chill for 20 minutes or until needed.
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- Recipe from December 2010 Issue
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Please note: contains raw egg.
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This is a good recipe. Have just made a double quantity for my 23cm / 9″ Christmas cake (we like the marzipan quite thick). Had some left over which everyone seems keen to eat!
I blitzed the ground almonds and sugar first (in two batches) to save having to sieve it which was a good decision.
Just to clarify the vague quantities. . .
Lemon sizes vary – I used three tbsp fresh lemon juice for my double quantity which was fine.
I used a quarter tsp of almond extract which was a good amount.
My two eggs, despite being sold as “large” were more of a medium size. Large would have been better as my marzipan did start to break when lifted on the rolling pin.
The end result turned out well and it tastes delicious!
Thanks.