Almond Paste/Marzipan
I love Almonds and I am particularly fond of Marzipan or Marchpane as it used to be known. Most of us reach for the pre-prepared Marzipan sold on supermarket shelves but it is actually quite easy to make the same and I think tastes far better. So now when you cannot find marzipan on the shelf when you want it you can make your own - ideal for when you make your own Battenburg cake but Marzipan can be used in a lot of dishes. This recipe which I have used time and time again comes from Mrs Beetons Traditional Christmas.
You will need:
225g/8oz ground almonds
100g/4oz of caster sugar
100g/4oz of icing sugar
5ml/1 tsp lemon juice
A few drops of Almond essence
1 egg beaten
Method
You can use a coarse sieve or you can break up the packet of ground almonds with a wooden spoon making sure that where the almonds have clumped that you break the mixture down into a bowl. Then sift the icing sugar and caster sugar in tool. Add the lemon juice and almond essence and enough egg to bind the ingredients together. Knead lightly on a board with your fingertips until nice and smooth. Wrap in cling film and overwrap in foil and a plastic bag to prevent the paste from drying out. Store in a cool place.
Before using especially if it is going to be a day or two before I use it I knead it gently to get it malleable again.
This makes about 1lb/450g of Marzipan
Different sized cakes different quantities of Marzipan
Round 15 cm / 6 inches 350g/12 oz
18cm / 7 inches 500g/18 oz
20cm / 8 inches 575g/ 1 1/4lb
23cm / 9 inches 800g/ 1 1/4lb
25cm / 10 inches 900g/ 2 lb
28cm/ 11 inches 1kg/ 2 1/4lb
30cm/ 12 inches 1.25kg/2 1/4lb
Square 15cm/6 inches 500g/18 oz
18cm/7 inches 575g/1 1/4lb
20cm/8 inches 800g/1 1/4lb
23cm/9 inches 900g/2lb
25cm/10 inches 1kg/2 1/4lb
28cm/11 inches 1.1kg/ 2 1/2lb
30cm/12 inches 1.4kg/3lb
Hope this helps.
Pattypan
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