Almond Icing Recipe

By James Maddock

Updated 15/08/2011

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
• 8oz icing sugar
• 8oz caster sugar
• 1lb ground almonds
• almond essence
• orange flower water to mix

Method

• 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.

Prep Time: 20 minutes

Yield: enough to cover a medium cake