Zesty orange marzipan

Zesty orange marzipan

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(14 ratings)

Prep: 45 mins No cook


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



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

  • 1 egg



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

  • 1 egg yolk

To finish the cake

  • shredless marmalade


  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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18th Dec, 2017
I've made this for the 3rd time today as we like the flavour, this time i used all of the 2 eggs and no juice, as i found it made the marzipan too sticky and the zest and marmalade give it a good orange taste. I roll it out between 2 sheets of cling film, no mucky worktop and i dont have to handle it until its on the cake.
8th Dec, 2017
Works perfectly. Add the juice slowly after mixing in the egg, until you get the desired consistency.
21st Dec, 2016
I use 130g of each sugar. 180g ground almonds and only 1 egg. You won't need any juice. Perfect for a 22 cm cake.
15th Nov, 2017
Good day MittyG, please can you confirm for me that you used ground almonds and not almond flour? (are the ground almonds not too coarse?) I like the idea of the orange flavour so maybe I can add in some grated zest, or flavour extract?
23rd Dec, 2013
This recipe is a complete disaster. The liquid quantities are so badly wrong I ended up with marzipan soup! I have added all the icing sugar I have in the house (which was needed for icing the cake!) and have to go out to buy more. Maybe you should suggest adding the orange juice a tiny bit at a time?
22nd Dec, 2012
This receipe takes a fair bit more icing sugar than loosely measured when making this. Personally found it difficult to gauage the moisture level needed to get to a good consistency for rolling, though is now on the cakes, drying, and reckon it should taste pretty good. Also glad I did it this way, with eggs from our own chickens too, rather than buying marzipan this year. Reckon I'll give a better account of myself next year.
18th Jan, 2012
Made this to cover the Zingy Lemon Wedding Cake, really easy to do. Didn't need any orange juice, had to knead in extra icing sugar to get proper consistency, but it worked like a dream. Taste is fantastic; raved over by everybody in the office, marzipan lovers and haters alike (even the guy with the nut allergy...!). Just got to work out what to do with the leftover ball in the fridge...
4th Nov, 2013
You gave this to a guy with a nut allergy? Really? I don't think he could have really been allergic as this marzipan would have put him in hospital! I should know as I have allergies myself.
26th Dec, 2011
First attempt at making marzipan and this recipe was easy to follow and make. The marzipan is delicious and just melts in your mouth. There is a subtle almond taste but not as overpowering as traditional marzipan. The orange flavour worked really well. I made this to cover a 20" round Christmas cake and still had a third of the mixture left. Will definitely be making again next year.
3rd Dec, 2011
I'm planning a Christmas dinner for my family and my sister has type 1 diabetes, so I can't use any sugar - will this recipe work with fruit sugar if I use 1/3 less that it says? I'm afraid I might not get the right consistency. I wanted to make marzipan decorations for a different cake.


15th Nov, 2017
Hello, please can you confirm that this recipe uses normal ground almonds and not almond flour? (Are the ground almonds not too coarse?)
goodfoodteam's picture
16th Nov, 2017
Thanks for your question. Yes, it uses ground almonds which you can find in the baking section at the supermarket.
28th Nov, 2017
Many thanks, I can't wait to try it.
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