jeremyjuicewah
Well-Known Member
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If you cannot find marzipan in your own cookbooks it may be under almond paste. This is to follow on from the thread about xmas cakes from last week. From Rosemary Hume and Constance Spry, its the old fashioned way and will yield a delicious comestible rather than the bright yellow tough as boots old muck you can buy in shops.
One pound of ground almonds
Half pound of icing sugar (sieved)
Half pound of castor sugar
2 small eggs
Juice of half a lemon
1 table spoon of sherry or rum
1 teaspoon of orange flower water (rose water is fine too)
Few drops of almond essence
(you can also use vanilla but do not overdo these flavourings or you will have toxic marzipan)
First hide the booze or your other half may guzzle the lot leaving you with a problem in the marzipan dept.
Then:
Mix the castor sugar, icing sugar and ground almonds together thoroughly in a geet big bowl.
Pour in the lightly beaten eggs and the other liquids and work into a smooth paste.
Thats it. It takes hardly any time at all. We usually eat about a quarter of it while pretending to test it then wrap the rest in a clean tea towel and bung it in the fridge till its time to ice the cakes.
One pound of ground almonds
Half pound of icing sugar (sieved)
Half pound of castor sugar
2 small eggs
Juice of half a lemon
1 table spoon of sherry or rum
1 teaspoon of orange flower water (rose water is fine too)
Few drops of almond essence
(you can also use vanilla but do not overdo these flavourings or you will have toxic marzipan)
First hide the booze or your other half may guzzle the lot leaving you with a problem in the marzipan dept.
Then:
Mix the castor sugar, icing sugar and ground almonds together thoroughly in a geet big bowl.
Pour in the lightly beaten eggs and the other liquids and work into a smooth paste.
Thats it. It takes hardly any time at all. We usually eat about a quarter of it while pretending to test it then wrap the rest in a clean tea towel and bung it in the fridge till its time to ice the cakes.