Delia Smith Marzipan is made with icing sugar, golden caster sugar, egg, pure almond extract, brandy, and ground almonds. This tasty Delia Smith Marzipan recipe creates a delicious cake covering that takes about 20 minutes to prepare and can serve up to 1 cake.
Delia Smith Marzipan Ingredients
- 90g (1 cup) icing sugar, plus extra for dusting
- 90g (1/2 cup) golden caster sugar
- 1 large egg, lightly beaten
- A few drops of pure almond extract
- 1 teaspoon brandy
- 175g (1 3/4 cups) ground almonds
- A little icing sugar (to knead and roll)
How To Make Delia Smith Marzipan
- Sift sugars and mix with egg: Sift the icing sugar and golden caster sugar into a large bowl. Stir in the beaten egg.
- Whisk over simmering water: Place the bowl over a pan of barely simmering water. Whisk for about 10 minutes until the mixture is thick and fluffy.
- Cool the mixture: Remove the bowl from the heat and sit the base in about 5cm (2 inches) of cold water. Whisk in the almond extract and brandy until the mixture is cool.
- Form the marzipan: Stir in the ground almonds and knead on a surface lightly dusted with icing sugar to form a firm paste.
- Roll out and cover cake: Roll out the marzipan on a clean surface dusted with icing sugar, giving it a quarter turn between each roll to keep it around. Once rolled to the right size, cover the top of the cake.
Recipe Tips
- Whisk thoroughly: Whisk the mixture over simmering water until it’s thick and fluffy to ensure the marzipan has a smooth consistency.
- Cool properly: Allow the mixture to cool in cold water before adding almond extract and brandy to avoid melting the texture.
- Dust surfaces well: Lightly dust your rolling surface and tools with icing sugar to prevent sticking and ensure an even roll.
- Roll evenly: Roll the marzipan evenly and give it quarter turns to keep it round, making it easier to cover the cake smoothly.
What To Serve With Marzipan?
This sweet marzipan pairs well with fruit, such as sliced apples, pears, or berries. It also can be served alongside a cup of tea, coffee, or a glass of dessert wine for a delicious treat.
How To Store Leftovers Marzipan?
- Refrigerate: Let the leftover marzipan cool to room temperature before refrigerating. Store it in an airtight container. It will stay fresh in the fridge for up to 2 weeks.
- Freeze: For longer storage, wrap marzipan tightly in plastic wrap and place it in an airtight container or freezer bag. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before using it.
Delia Smith Marzipan Nutrition Facts
Serving Size: 1 serving (about 40g)
- Calories: 170
- Total Fat: 9g
- Saturated Fat: 1g
- Cholesterol: 10mg
- Sodium: 0mg
- Potassium: 110mg
- Total Carbohydrate: 18g
- Dietary Fiber: 1g
- Sugars: 17g
- Protein: 4g
Try More Delia Smith Recipes:
- Delia Lemon And Poppy Seed Cake
- Delia Smith Victoria Sponge
- Delia Smith Chunky Apple Cake
- Delia Smith Greek Orange Cake
Delia Smith Marzipan Recipe
Description
Delia Smith Marzipan is made with icing sugar, golden caster sugar, egg, pure almond extract, brandy, and ground almonds. This tasty Delia Smith Marzipan recipe creates a delicious cake covering that takes about 20 minutes to prepare and can serve up to 1 cake.
Ingredients
Instructions
- Sift sugars and mix with egg: Sift the icing sugar and golden caster sugar into a large bowl. Stir in the beaten egg.
- Whisk over simmering water: Place the bowl over a pan of barely simmering water. Whisk for about 10 minutes until the mixture is thick and fluffy.
- Cool the mixture: Remove the bowl from the heat and sit the base in about 5cm (2 inches) of cold water. Whisk in the almond extract and brandy until the mixture is cool.
- Form the marzipan: Stir in the ground almonds and knead on a surface lightly dusted with icing sugar to form a firm paste.
- Roll out and cover cake: Roll out the marzipan on a clean surface dusted with icing sugar, giving it a quarter turn between each roll to keep it around. Once rolled to the right size, cover the top of the cake.
Notes
- Whisk thoroughly: Whisk the mixture over simmering water until it’s thick and fluffy to ensure the marzipan has a smooth consistency.
- Cool properly: Allow the mixture to cool in cold water before adding almond extract and brandy to avoid melting the texture.
- Dust surfaces well: Lightly dust your rolling surface and tools with icing sugar to prevent sticking and ensure an even roll.
- Roll evenly: Roll the marzipan evenly and give it quarter turns to keep it round, making it easier to cover the cake smoothly.
Delia Smith Marzipan Recipe