Friday, November 16, 2018

On the MENU this week. Almond Marzipan

If you are making Christmas cakes you might want to know how to make proper Marzipan. No cooking required and it makes all the difference, compared to that awful bought ersatz stuff that puts children off until they are 40! And now that ground almonds are so popular because of Banting, they are no longer difficult to find

100g icing sugar - 100 g caster sugar - 200g ground almonds - 1 t lemon juice - a few drops Almond extract - 1 beaten egg
Sift the icing sugar and caster sugar into a bowl, add the almonds. Then stir in the lemon juice, the almond extract and the egg using your hands or a wooden spoon until you have a firm but workable dough. You could do this in a food processor. Knead lightly then roll out. This is enough to cover a 7 inch/18cm cake. Make double if you have a larger Christmas cake. You can also use the marzipan for confectionery - roll out and use to stuff dates, or make small rounds or squares and enrobe in dark chocolate for that ultimate Christmas gift.

No comments: