Almond Paste or Marzipan Recipe #14149
Marzipan, cover cakes with it, make biscuits with it (roll it up in cookie dough), make animals with it, eat it with a spoon. Save any left over in the fridge in a glass bowl covered with cling film.
35 min | 20 min prep
1 batch
- 450 g ground almonds
- 225 g caster sugar (fine granulated)
- 225 g powdered sugar
- 2 eggs
- 2 egg yolks (make some meringues!)
- 1 teaspoon brandy
- 1/2 teaspoon vanilla extract (natural! I mean it!)
- 1 teaspoon lemon juice
- food coloring (optional)
- Sift the 2 sugars into a bowl.
- Stir in the eggs and yolks.
- Place over a pan of nearly boiling water and whisk until thick and fluffy.
- Remove from heat and sit base in some cold water.
- Whisk in essence, brandy and juice.
- Carry on until cool.
- Stir in ground almonds and knead to form a firm paste.
- Use as you will.
- To cover a cake roll out into a circle and drape over the cake (it depends on the size).
- Press into place and leave to set for at least 2 days.
- Ice the cake.
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5 stars