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.
© John & Lynne Ford, Adamastor & Bacchus 2018
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