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


Hi there, my cousin has asked me to decorate her wedding cake. Her mother has already baked the fruit cake but the wedding isn't until the 17th January. It has a good quantity of brandy in it so Im not concerned about it going off. My question is at what point do I cover it with store brought Almond Icing, ready to roll type? I have the cake well wrapped in grease proof paper to keep it moist and it is in my pantry.
#3 - Petrina - 12/09/2009 - 16:57
how do i soften hard almond icing
#2 - jean harding - 11/30/2009 - 12:23

#1 - Ken Heggie - 02/29/2008 - 08:48
#0 - t smith - 12/15/2007 - 23:53
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