Zesty orange marzipan

Recipe uploaded by

Good Food

2 ratings

Recipe by Good Food

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Video tutorial: Decorating a stacked star cake

1. Sift the sugars and ground almonds together, then stir through the orange zest. Beat together the egg and egg yolk, then add to the sugar mixture, stirring well.
2. Knead briefly to ensure the marzipan is completely mixed and pliable, adding a little orange juice if the mix is too dry, or icing sugar if too wet.
3. Place the cake on a cake board and use small balls of marzipan to plug any holes in the cake (see picture, below). Now glaze the cake with a thin layer of marmalade. Dust your work surface with a little icing sugar, then roll out the marzipan in one direction, keeping the pressure even and turning a ¼ turn every few rolls.
4. When large enough (about 40cm in diameter for a 20cm cake), roll the marzipan onto the rolling pin and lift onto the cake. Smooth the top with your palms and continue down over the sides of the cake, smoothing out any folds as you go. Trim with a knife where the marzipan meets the board, then leave to dry overnight.

Per serving (12)

264 kcalories, protein 5g, carbohydrate 34g, fat 13 g, saturated fat 1g, fibre 2g, salt 0.04 g

Latest comments and suggestions

• lizb

  29 November 2007

  lizb commented on this recipe

  Can I use this on my daughter's wedding cake, or should I use a cooked recipe?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jennifer T

  21 December 2007

  Jennifer T rated and commented on this recipe

  

  This marzipan tastes great - and I don't like marzipan! It's really zesty, and far more subtley almondy than the ready made stuff. Maybe I do like marzipan after all? I had a lot left over, so about 2/3 quantity would probably do for a 20cm cake. Mine was also possibly not dry enough so it didn't roll brilliantly but it was easy to smooth together over any cracks when on the cake. I was really surprised that making marzipan is this easy - and it's amazing how impressed people are when you tell them you've made your own! *grin*

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Carla

  03 January 2008

  Carla rated and commented on this recipe

  

  I didn't read the recipe right when making this and added the juice and zest of the orange to it, which in turn made the marzipan impossible to roll out - a sticky mess on my board!LOL I ended up doing a patchwork job on the cake, which wasn't perfect but once it was iced you couldn't see the marzipan so it wasn't so bad. It did taste nice and like the other comment, I don't usually like marzipan but I did like this one.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Keavy

  08 November 2009

  Keavy commented on this recipe

  Hi, I would like to make this but am concerned on the marzipans shelf life. If I make my christmas cake now will it keep okay?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/4827/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 175g caster sugar
• 175g icing sugar , plus extra for dusting
• 250g ground almonds
• grated zest and juice 1 orange
• 1 egg
• 1 egg yolk

TO FINISH THE CAKE

• shredless marmalade

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Preparation and cooking times

Prep 45 mins

Ingredients

• 175g caster sugar
• 175g icing sugar , plus extra for dusting
• 250g ground almonds
• grated zest and juice 1 orange
• 1 egg
• 1 egg yolk

TO FINISH THE CAKE

• shredless marmalade

Per serving (12)

264 kcalories, protein 5g, carbohydrate 34g, fat 13 g, saturated fat 1g, fibre 2g, salt 0.04 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk