- 250g icing sugar
- 250g finely ground blanched almonds
- 2 egg whites
- 1/2 teaspoon salt
- 1/2 teaspoon almond extract
Blend the icing sugar, finely ground almonds, egg whites, salt and almond extract in a blender until perfectly blended. Chill covered 24 hours to harden.
To finish a Christmas cake…
To use this marzipan recipe to ice a Christmas cake, first heat some apricot jam in a saucepan over medium heat. Brush the heated jam over the top and sides of your cake. Then simply roll out the chilled marzipan to approximately .5cm. Cut a circular piece out of the marzipan that is the same circumference as the top of your Christmas cake. Then roll out a strip of marzipan that is the same height as the cake. Lay the circular piece of marzipan on top of the cake, and then take the long strip and wrap it round the sides. Pinch the seams together and then, if icing, allow the marzipan to dry by letting the cake sit for 24 hours wrapped in a clean tea towel.
(not my recipe)