I couldn’t get hold of Marzipan in the little town we live in here in Spain, so I decided to make a batch. It was so easy I just looked online at a few recipes, this one was the simplest and it works great!! I doubt I will buy it ever again 😉

Ingredients:

175g icing sugar

175g ground almonds

1 egg

optional 1 tsp almond extract

Method:

Sift the icing sugar and almonds into a bowl, make a well in the middle and add the egg (I whisked the egg in a cup first). Also add your almond extract if using.

Mix it all together with a spoon, once it starts to all stick together get your hand in there and make a dough.  The bowl should be clean once it is ready to knead.

Sift icing sugar onto a clean work surface and knead the dough until it is smooth, this will not take long.  Viola you are done!! Simple.

You can wrap this in cling film and place in the fridge if you do not need it straight away, as long as it is sealed well, it can also be frozen.  

To use on your Christmas cakes, you will need some Apricot jam (I used Nispero jam which I had made earlier in the year).

https://lululemonandlace.com/recipes/pickles-chutneys-jams-and-pastes/nispero-jam/

or try my Apricot Jam

https://lululemonandlace.com/recipes/pickles-chutneys-jams-and-pastes/apricot-jam/

Warm this in a pan.

Brush this over the top of your cake.  

Roll the marzipan out to be slightly bigger then the cake top, thickness about a £ coin (or thicker if you love the stuff) then roll over the top of the cake and carefully cut away the edges.  You can place it over the full cake, that is up to you.

Now roll out your fondant icing (I bought this).  brush a little water over the marzipan and place the icing over, again cut away.

Now you can decorate, I made marzipan fruit, which I painted with food colouring.

Using cocktail sticks arrange the fruit over the cake, I also used some real orange leaves to decorate.

Marzipan heaven!!

Enjoy xxx

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