Marzipan Almond Icing
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This marzipan is simply delicious! So much better than the ready made versions you’ll find wrapped in plastic in the shops! Recipe from Delia Online.
You’ll need a large bowl, saucepan, rolling pin.
Makes 375g
Ingredients (when in italics available from the van)
90g icing sugar
90g demerara sugar (27p) (best if you blend in blender to make finer)
1 large egg beaten
few drops pure almond extract (or we used vanilla)
1 teaspoon brandy
175g ground almonds (£2.80)
Total cost from Incredible Bulk approx £3.07
Method
If you have a blender pop your demerara in and blend to breakdown into finer particles. Sift icing sugar and demerara into a large bowl, then stir in the egg.
Place the bowl over a pan of barely simmering water and whisk for about 10 minutes, until the mixture is thick and fluffy. Then remove the bowl from the heat and sit the base in about 5cm of cold water.
Whisk in the almond/vanilla extract and brandy and continue to whisk until the mixture is cool. At this point stir in the ground almonds and knead to form a firm paste on a surface lightly dusted with icing sugar.
Roll out the amount needed on a clean surface dusted with icing sugar, and keep giving it quarter turns (to keep it round) between each roll. Once it is rolled to the right size, cover the top of the cake.
Zero Waste Tips
If you have extra left over after covering your cake its great to stuff in dates, make marzipan biscuits or stollen.
Icing sugar is easy to find in a recyclable paper bag.