Almond Icing Recipe
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
- Whisk eggs, essence and orange flower water.
- Whisk in caster sugar.
- Make this into a paste by stirring in the icing sugar and almonds.
- The paste should end up as a pliable dough.
- Use extra egg white or icing sugar to alter the consistency if necessary.
- Knead well.
- Wrap in grease-proof paper and store in the fridge until needed.
- To cover cake roll the paste with a rolling pin and a little icing sugar.
- Cut out a long thin strip to cover around the cake and using a little warmed apricot jam stick it to the cake.
- Repeat the process with a circle on the top of the cake and seal this firmly to the almond icing on the sides.
- 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