Zesty orange marzipan

Zesty orange marzipan

  • 1
  • 2
  • 3
  • 4
  • 5
(14 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
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
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.
jennifert
21st Dec, 2007
4.05
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*
lizbee58
29th Nov, 2007
Can I use this on my daughter's wedding cake, or should I use a cooked recipe?

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?