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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2nd Dec, 2011
First time I've every made my own marzipan. Like previous comment I was afraid to. Used it to cover the Gingery Christmas Cake also from these pages, which was gifted as a birthday cake. Fear of marzipan making banished !
blackbird17's picture
28th Nov, 2011
I made this last year and it was fabulous. I have never made marzipan before because I thought it was too difficult. I was completely wrong. I'll be making it again this year.
26th Mar, 2011
This was lovely. I'm not a fan of marzipan (seems lots of people aren't) but i actually quite liked this. It was initially a bit soggy so had to add quite a bit more icing sugar, but turned out really well. I used the leftover scraps to make marzipan thins for my Step-Dad and he loved them.
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.
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?
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
3rd Dec, 2010
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.
30th Nov, 2010
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.
21st Dec, 2009
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 :)
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


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