Tuesday 12 August 2008

Marzipan Recipe

Marzipan is a rich filling dough of ground almonds and sugar.

It is used to cover cakes and pastries, as a filling, to make sweets and much more.

My marzipan
recipe uses no eggs and is very quick and easy to make.

Ingredients for Jeenas Kitchen Marzipan Recipe
200g Ground Almonds
100g Powdered Sugar
1 Tbsp Fresh Lemon Juice
2 Tbsp Maple Syrup
1 Tbsp Cold Water
1 tsp Almond Essence

How to Make Homemade Marzipan

Mix together the ground almonds and powdered sugar.

Make a well in the centre of the marzipan mixture and add all of the liquid ingredients.

Mix thoroughly.

You can add a tiny drop of lemon juice or syrup if the marzipan is a little dry.

Do not add too much liquid.

You should be left with an almond pastry textured dough.

Cover and place marzipan into the refridgerator for an hour.

Use your homemade marzipan recipe for baking and making sweets.

See my homemade battenburg cake recipe for a full step-by-step picture guide using this delicious marzipan recipe.


Yasmeen said...

Wow Jeena such a delicious and rich cake. And extensive list of photos!
good work! i always wanted a tried recipe of Marzipan. thanks for posting.

Padma said...

Nice looking cake Jeena, and thanks for your step-by step photos too. pls. drop by my blog and pick up your award. :)

Paula said...

Oh Jeena, you've outdone yourself! I've never seen this cake before, and it looks like something that could be served at a formal tea. I love the fun colors, and that marizpan wrap ... wow! I'm having a love affair with all things almond right now! Your step by step photos are fantastic and really help show how to put this together. Another wonderful post from your kitchen!

Anonymous said...

hi it is a wonderful site. i have a query. i don't get maple syrup back home. what can i use instead of maple syrup?thanks

Chef Jeena said...

Hi there, you can use corn syrup or golden syrup instead.

Thanks for visiting JeenasKitchen.blogspot.com

Anonymous said...

Ever since I relocated into the midwestern US marzipan has been kinda hard to find. This recipe really satisfied my cravings! It's not the absolute best one I've had (that came from a marzipan company), but it's definetly really, really good! I will be making it again, and again!

Anonymous said...

Another interesting recipe Jeena. I have bookmarked this one too.

Anonymous said...

Rakhi Asks
Are the almonds ground with or without their skin???

Chef Jeena said...

Hi Rakhi

It does not matter whether the almonds have been ground with or without the skin, but if you want the marzipan to look more pretty I would use no skin on them as it looks better.

Anonymous said...

Jeena is is there any other substitute to maple syrup, corn syrup or golden surup. Can i use liquid glucose or tylose powder to get elasticity?

Chef Jeena said...

Try making a home made sugar syrup. I am posting a sugar syrup recipe soon so keep watching out for the recipe.

If you make own sugar syrup only add a little to the almonds at a time to prevent adding too much and making the marzipan sloppy in texture.

Anonymous said...

Could you please tell me roughly how much marzipan this makes in weight? Thanks.

Anonymous said...

hi,i wanted to know if i should bake the marzipan before eating?