Easy Marzipan

So much nicer than shop-bought, try this simple marzipan and you'll never buy it again!

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Nutrition (per portion)

Total Fat--

Saturated Fat

Total Carbohydrate--


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Serves: 20


Total Time:

Prep Time:


U.S. U.K. Conversion chart
  • 300 gram(s) ground almonds
  • 200 gram(s) golden caster sugar
  • 200 gram(s) golden icing sugar, sifted
  • Zest of 2 lemons
  • 1 teaspoon(s) almond extract
  • 2 medium egg whites
  • You will also need
  • 3 tablespoon(s) apricot jam
  • 2  x A4 clear-plastic wallets


  1. Put the ground almonds into a large bowl. Add the caster sugar, the golden icing sugar and the lemon zest. Use a wooden spoon to stir everything together.
  2. Add the almond extract and the egg whites. Mix everything together well to make a firm paste, then use your hands to knead lightly until smooth. Shape the mixture into a round. Wrap in clingfilm and chill for at least 1hr. Don't worry if the paste feels a little sticky - it will firm up and dry out once it's been chilled.
  3. To make the glaze Put 3tbsp apricot jam into a small pan with 2tsp cold water. Heat gently, then sieve into a bowl. Peel off the greaseproof lining from the cake, then use a sharp knife to level off the top. Turn it over and put on a cake board. Brush the sieved jam all over the top and sides of the cake.
  4. The easy-roll bit Take two A4 clear-plastic wallets and cut along the shortest edge of each one. Open them out and put the marzipan round onto one of them. Put the other opened-out wallet on top and roll out the marzipan to make a 33cm (13in) round.
  5. How to get the paste on in one piece Take off the top wallet, flip the paste onto the cake and peel away the other wallet. Press down marzipan over top and sides, so it fits snugly. Trim away excess with a sharp knife. Lift cake onto a serving plate and cover with crumpled greaseproof paper. Leave to dry out for at least one day.
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