Jackie Anderson's Christmas recipes: Marzipan-ing your Christmas Cake!

Jackie Anderson's Christmas recipes: Marzipan-ing your Christmas Cake!

by Jackie Anderson
article from Sunday 11, December, 2016

THIS NEEDS to be done at least a week before you ice the cake so that the marzipan dries and is not too moist. Otherwise you will have to buy ready made marzipan.



  • 12 ozs / 350 g of Ground Almonds
  • 6 ozs / 175 g of Castor sugar
  • Half a teaspoon of almond extract 
  • 1 teaspoon of lemon juice
  • 1 teaspoon of brandy 
  • 3 eggs, 1 of them separated


In a large bowl sift the icing sugar into the caster sugar, then stir in the eggs and egg yolk. Place bowl over a pan of simmering water and beat until thick and creamy (about 10 minutes).

Remove bowl from heat and put the bowl into cold water to cool, beating all the time. Add almond extract, lemon juice and brandy, still beating all the time until cool. Take out of water and stir in almonds until thick and paste-like.

This can be stored in the fridge wrapped in cling-film until ready to use.

Paste your cake with egg white or sieved marmalade and roll out marzipan flat with a rolling pin to coat your cake.

When covered, place a tea towel over the finished cake and leave to dry out for 7 days or more.

Next Saturday I shall explain how to ice your cake with Royal Icing – in time for Christmas and on the Sunday how to make your own Advocaat.



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