Zesty orange marzipan

Zesty orange marzipan

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(11 ratings)

Prep: 45 mins No cook

Easy

Homemade marzipan out does shop-bought every time, if orange isn't your thing try ginger or cinnamon - it's simple too

Nutrition and extra info

  • Easily halved

Nutrition: per serving (12)

  • kcal264
  • fat13g
  • saturates1g
  • carbs34g
  • sugars34g
  • fibre2g
  • protein5g
  • salt0.04g
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Ingredients

  • 175g caster sugar
  • 175g icing sugar, plus extra for dusting
  • 250g ground almond
  • grated zest and juice 1 orange
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 1 egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 egg yolk

To finish the cake

  • shredless marmalade

Method

  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. 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.

  5. How long does homemade marzipan keep? Although homemade marzipan contains raw eggs, the amount of sugar, and lack of moisture, prevents bacteria growing when left at room temperature, so your cake should last for 1-2 months iced. The most important thing is that you don't scrimp on drying time – once you’ve covered your cake in marzipan it should be left to completely dry out for up to 3 days, before you then cover it with icing. If you want to make marzipan before you are ready to cover your cake, then wrap it well in cling film and keep in a fridge for up to a week – as wrapped in a ball it will still contain a little moisture. As it contains raw eggs it shouldn’t be given to anyone in an at-risk group, including pregnant women, the elderly, the unwell and the very young. You can make a cooked marzipan, which carries no risks. It is a little softer, and harder to work with, but a good substitute if you are at all worried.

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Comments, questions and tips

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dominodo
29th Dec, 2010
What i find useful, and avoids any headaches when rolling marzipan, is to roll it between two large pieces of cling film - then you can just lift the lower sheet of film and place the marzipan on the cake (having removed the top layer of film). This way you don't have to use too much icing sugar. Hope it helps.
lisaacma
23rd Dec, 2010
I made this marzipan and put it on my cake saturday and have not had chance to ice it, is this still going to be ok if I ice tonight?
cathblossom
7th Dec, 2010
I need to marzipan and ice a cake in the next two days. Is it essential to leave the marzipan uncovered to dry for 3 days? I quite like marzipan moist. thanks
abigailhiggs
3rd Dec, 2010
5.05
Love this recipe, although like some other people I added too much orange juice and ended up adding more icing sugar. My hubby is used to shop bought marzipan and is a bit unsure about the orange flavour, however I am converted after hating marzipan for years! There is too much to cover a normal Christmas cake, but not enough to cover two which is frustrating as I have to do two this year lol. Your cake lasts about 6 weeks once the marzipan and icing are on it, so you can make it a couple of weeks before Christmas.
kt_gallacher
30th Nov, 2010
5.05
I have made this marzipan for the last 3 years to cover the Almond and Sherry Christmas Cake that was in the same issue of Good food. I also am not keen on marzipan but I loved this version as it wasn't too almondy. Also a bit hit with kids who are not so keen on shop bought marzipan. Highly recommended.
jennifert
21st Dec, 2009
4.05
I've just made this again - and it's still brilliant! I didn't need much orange juice at all, and it was still not quite dry enough when it came to rolling it out, so I kneaded in a bit more icing sugar and it worked well enough, with bits left over to patch the holes/cracks. It tastes great, and is really easy to make :)
jevidrian
16th Dec, 2009
this is a lovely marzipan i always use it for my christmas cake and make extra so that i can cut it out into shapes and cover in chocolate to make sweets mmmmm
beavisrose
15th Dec, 2009
5.05
This recipe is brilliant! First time i've made marzipan and it was so easy :o) Tastes great aswell, the orange makes it a lot lighter and a lot less stodgy and sickly than some others. I'm struggling to keep myself from picking it off my cake while its waiting to be iced!
keavyot
8th Nov, 2009
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?
carlaamanda69
3rd Jan, 2008
3.05
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.

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