Almond Icing Recipe

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 Updated 07/06/2015

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Also known as marzipan, this is a very ancient confectionery. It originated in an age when almonds were an extremely expensive luxury. At one time a marzipan creation was served on its own as a separate course. In later years it was combined with rich festive cakes such as Wedding Cake, Simnel Cake and Christmas Cake and thus still retains a semblance of its original festive importance.


  • 2 eggs
  • 8oz icing sugar
  • 8oz caster sugar
  • 1lb ground almonds
  • almond essence
  • orange flower water to mix
(see measure conversions for more information on quantites)


  1. Whisk eggs, essence and orange flower water.
  2. Whisk in caster sugar.
  3. Make this into a paste by stirring in the icing sugar and almonds.
  4. The paste should end up as a pliable dough.
  5. Use extra egg white or icing sugar to alter the consistency if necessary.
  6. Knead well.
  7. Wrap in grease-proof paper and store in the fridge until needed.
  8. To cover cake roll the paste with a rolling pin and a little icing sugar.
  9. Cut out a long thin strip to cover around the cake and using a little warmed apricot jam stick it to the cake.
  10. Repeat the process with a circle on the top of the cake and seal this firmly to the almond icing on the sides.
  11. Leave to dry in a cool place for at least two days before icing with royal icing.

Cook Time: 20 minutes

Yield: enough to cover a medium cake


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