Christmas Recipes > Almond Icing

How to make almond icing:
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.



Ingredients

2 eggs
orange flower water to mix
almond essence
1 1/2 cups (8oz) icing/confectioners' sugar
1 cup (8oz) caster/superfine sugar
2 cups (1lb) ground almonds
(see measure conversions for more information)

Method

- Whisk eggs, essence and orange flower water.
- Whisk in caster/superfine sugar.
- Make this into a paste by stirring in the icing/confectioners' sugar and almonds.
- The paste should end up as a pliable dough.
- Use extra egg white or icing/confectioners' 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/confectioners' 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.




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