Marzipan
Quite a few years ago I went to see Paul Hollywood on his live tour. I treated myself and a friend to VIP tickets and as part of being a VIP we could take a bake to be judged by him. I made a Battenburg cake, we met him prior to the show and I remember him checking the sponge and he raised his eyebrows and didn’t say anything! He then asked me if I had made my own marzipan and I hadn’t! So I wasn’t very hopeful on the outcome of my efforts!
Well we watched the show and at the end he said he had judged the bakes people had brought to the show and he announced 3rd place, second place then said my Battenburg was 1st!!!! I was totally astounded and amazed and because of this I thought maybe I was quite good at baking and applied for the Bake Off that year and had an interview by a producer but didn’t get any further!
Well every Christmas since then I thought I must have a go at making my own marzipan, then I never actually did so I thought this year I really needed to have a go and it was so easy I don’t know why I haven’t done it before.
I used mine on my Christmas loaf cakes this year but you could use it to make a Battenberg cake and I even have a Christmas version on my blog too.
After making the marzipan you can keep it in the fridge for a week but as it contains moisture it shouldn’t be kept any longer or bacteria can grow.
It is important with homemade marzipan that once you put it on your christmas cake you don’t add the icing straight away. It needs to completely dry out before you add the icing. So don’t rush the process - it can take from 1-5 days. Place in a cool dry place and cover with a clean tea towel - don’t put it in an airtight container as it will trap the moisture in the marzipan.
In a large bowl place the sugar, icing sugar and almonds - mix together.
Add the almond essence and egg and mix together with a knife.
Once it starts coming together place it on a work surface dusted with icing sugar and knead until smooth.
Wrap in cling film and place in the fridge until ready to use. It can also be used straight away.
Marzipan
Sarah’s servings: 600g
Sarah’s skill: Easy
INGREDIENTS
125g golden caster sugar
150g Icing sugar, sieved
275g ground almonds
2 tsp almond essence
1 large egg
METHOD
In a large bowl place the sugar, icing sugar and almonds - mix together.
Add the almond essence and egg and mix together with a knife.
Once it starts coming together place it on a work surface dusted with icing sugar and knead until smooth.
Wrap in cling film and place in the fridge until ready to use. It can also be used straight away.
SARAH’S EXTRA SLICE
As this recipe contains raw eggs it shouldn’t be given to anyone in an at risk group, including pregnant women.
After making the marzipan you can keep it in the fridge for a week but as it contains moisture it shouldn’t be kept any longer or bacteria can grow.
It is important with homemade marzipan that once you put it on your christmas cake you don’t add the icing straight away. It needs to completely dry out before you add the icing. So don’t rush the process - it can take from 1-5 days. Place in a cool dry place and cover with a clean tea towel - don’t put it in an airtight container as it will trap the moisture in the marzipan.
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