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3 ratings

Recipe by Jane Hornby

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1. Video tutorial: Decorating a shooting star cake

1. Mix the sugars and almonds in a large bowl, then rub in the vanilla seeds until even. Make a well in the middle, then tip in the eggs and citrus juice. Cut the wet ingredients into the dry with a cutlery knife. Dust the surface with icing sugar, then knead the marzipan briefly with your hands to a smooth dough. Don't overdo it as the paste can get greasy. Add a bit more icing sugar if it seems too wet. Shape into a ball, then wrap and keep in a cool place until ready to cover the cake. Can be made up to 2 days in advance.
2. Lift the cake onto a cake board or plate, then use a pastry brush to cover evenly with a thin layer of jam. Dust the work surface with more icing sugar, then roll the marzipan into a circle about 40cm across, dusting underneath the marzipan with more icing sugar and turning it a quarter turn after every few pushes of the rolling pin.
3. Flip the top of the circle back over your rolling pin so you can see the underside of the marzipan, then lift the pin up and lift the marzipan over the cake. Stop once you can see that the edge of the marzipan nearest you is about level with the bottom of the cake. Flop the front of the marzipan down. Smooth the paste over the cake using the palms of your hands, then trim with a sharp knife. If any cracks appear, simply pinch the paste back together and smooth. Leave to dry for at least 24 hrs, or up to 3 days, before covering with icing.

Latest comments and suggestions

• Catherine

  23 October 2008

  Catherine commented on this recipe

  How do the fresh eggs keep with this recipe? How long can the cake be kept for?

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• Isobel

  19 November 2008

  Isobel commented on this recipe

  Is it supposed to be 0.5 tsp orange/lemon juice, or 5 tsp?

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• Churchpolly

  15 December 2008

  Churchpolly rated and commented on this recipe

  

  lovely lovely recipe. this is the first time in over thirty years of making my own christmas cake that I have made the marzipan and I am so glad I did. it is soft, scrumptious and so much better than shop bought. I shall make this recipe year after year. thanks! Polly

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• Belkey

  24 December 2008

  Belkey rated and commented on this recipe

  

  good marzipan with the proper nutty texture, but be wary of your quantities, I managed to cover two 9in cakes with this one recipe.

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• Jennifer T

  27 December 2008

  Jennifer T rated and commented on this recipe

  

  This was really easy to make but a) did indeed make way too much for your average Christmas cake and b) didn't have much of a vanilla taste to it. Having said that it had just the right texture, and its mild flavour really complemented the Simmer-&-stir Christmas cake. If I make it again, I think I might trying adding some grated citrus peel.

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Ingredients

• 175g golden caster sugar
• 280g icing sugar , sifted, plus extra for kneading and rolling out
• 450g ground almonds
• seeds scraped from 1 vanilla pod
• 2 eggs , beaten
• 0.5 tsp orange or lemon juice
• 3 tbsp apricot jam , warmed then sieved

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Difficulty and servings

Covers a 20cm/8in cake

Preparation and cooking times

Prep 20 mins

Ingredients

• 175g golden caster sugar
• 280g icing sugar , sifted, plus extra for kneading and rolling out
• 450g ground almonds
• seeds scraped from 1 vanilla pod
• 2 eggs , beaten
• 0.5 tsp orange or lemon juice
• 3 tbsp apricot jam , warmed then sieved

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