Anne Morgan This Delia Smith Marzipan Recipe is a smooth and pliable recipe, which is made with ground almonds and golden caster sugar. It’s the perfect coating for Christmas cake, ready in about 30 minutes.
Delia Smith Marzipan Recipe Ingredients
- 90g icing sugar, plus extra for dusting
- 90g golden caster sugar
- 1 large egg, lightly beaten
- A few drops pure almond extract
- 1 teaspoon brandy
- 175g ground almonds
- A little icing sugar (to knead and roll)
How To Make Delia Smith Marzipan Recipe
- Combine sugars and egg: Begin by sifting the icing sugar and golden caster sugar into a large heatproof bowl. Stir in the lightly beaten egg until combined.
- Cook the base: Place the bowl over a pan of barely simmering water (ensure the bottom of the bowl does not touch the water). Whisk continuously for about 10 minutes. The mixture should become thick and fluffy, similar to a meringue texture.
- Cool and flavor: Remove the bowl from the heat. Sit the base of the bowl in about 5cm of cold water to stop the cooking process. Whisk in the almond extract and brandy. Continue to whisk until the mixture is cool to the touch.
- Knead the paste: Stir in the ground almonds until the mixture comes together. Turn it out onto a surface lightly dusted with icing sugar. Knead gently to form a firm, smooth paste.
- Roll it out: Roll out the amount needed on a clean surface dusted with icing sugar. Keep giving the marzipan quarter turns (to keep it round) between each roll to prevent sticking. Once it is rolled to the right size, use it to cover the top of your cake.
Recipe Tips
- Why cook the egg?: Unlike uncooked marzipan recipes, Delia’s method cooks the egg and sugar. This not only makes it safer to eat but also dissolves the sugar granules completely, resulting in a significantly smoother, less gritty texture.
- Golden Caster Sugar: Using golden caster sugar instead of white adds a subtle caramel note that deepens the flavor of the almond paste.
- Avoid Oily Marzipan: Do not over-knead the mixture once the almonds are added. If you work it too much or get it too hot, the almonds will release their natural oils, making the marzipan greasy and difficult to handle.
- The “Quarter Turn”: When rolling out, lifting and turning the dough 90 degrees after every roll ensures it doesn’t stick to the counter and helps maintain a perfect circle for covering round cakes.
- Drying Time: If covering a fruit cake, allow the marzipan layer to dry for at least 24 hours (preferably 2-3 days) before adding the royal icing or fondant. This prevents the oil from the almonds seeping into the icing.
What To Serve With Delia Smith Marzipan Recipe
While traditionally used to cover cakes, homemade marzipan is a treat in itself.
- Christmas Cake: The classic layer between the fruit cake and the royal icing.
- Simnel Cake: Rolled into balls to decorate the top of this Easter classic.
- Battenberg Cake: The signature yellow and pink checkered cake wrapping.
- Chocolate Truffles: Roll into balls and dip in dark chocolate.
How To Store Delia Smith Marzipan Recipe
- Refrigerate: Wrap the marzipan tightly in cling film (plastic wrap) and store in the refrigerator. It will keep for up to 1 week. Bring to room temperature before rolling.
- Freeze: Marzipan freezes very well. Wrap tightly in plastic and foil, and freeze for up to 6 months. Thaw in the fridge overnight.
- On the Cake: Once applied to a rich fruit cake, the marzipan is preserved by the sugar and alcohol content and can last for months in a cool, dry place.
Delia Smith Marzipan Recipe Nutrition Facts
- Calories: 160
- Total Fat: 10g
- Saturated Fat: 1g
- Cholesterol: 35mg
- Sodium: 5mg
- Total Carbohydrates: 15g
- Dietary Fiber: 2g
- Sugar: 14g
- Protein: 4g
Nutrition information is estimated per serving (based on covering one 8-inch cake).
FAQs
Can I use white sugar?
Yes, you can use regular white caster sugar if you cannot find golden, but the flavor will be slightly less rich.
What if I don’t want to use brandy?
You can substitute the brandy with lemon juice or just cold water if you prefer an alcohol-free version. The brandy does help preserve the marzipan, however.
Why is my marzipan sticky?
If the mixture is too sticky to handle, knead in a little more sifted icing sugar until it becomes pliable. This often happens if the egg was extra large.
Try More Recipes:
- Delia Smith British Pancakes Recipe
- Delia Smith Banana Cake Recipe
- Delia Smith Lemon Meringue Pie Recipe
Delia Smith Marzipan Recipe
Course: DessertCuisine: BritishDifficulty: EasyServings
1
servingsPrep time
10
minutesCooking time
10
minutesCalories
160
kcalA cooked almond paste recipe that produces a smoother, safer, and better-tasting marzipan than anything you can buy in a shop.
Ingredients
90g icing sugar
90g golden caster sugar
1 large egg
Almond extract (few drops)
1 tsp brandy
175g ground almonds
Directions
- Sift sugars into a bowl; stir in egg.
- Whisk over simmering water for 10 mins until thick.
- Cool bowl in cold water; whisk in extract and brandy.
- Stir in ground almonds.
- Knead on dusted surface until smooth.
- Roll out and use.
Notes
- Cooking the egg mixture creates a “fluffy” texture that sets this recipe apart.
- Keep the marzipan covered when not in use to prevent it from drying out and forming a crust.
- Use pure almond extract, not synthetic essence, for the best flavor.
