So, your cake has been stored and fed with brandy over the last few weeks (see my previous recipe here). Now it's time to marzipan your cake. (If you haven't baked you cake you had better do it now so you can still feed it some brandy and then marzipan and ice it a few days before Christmas.) If you don't have time shop-bought is fine but homemade is definitely better and well worth the effort.
12 to 14 ozs ground almonds (depends on the size of your eggs)
6 ozs of Icing sugar
6 ozs of Castor sugar
Half a teaspoon of almond extract
1 teaspoon of lemon juice
1 teaspoon of brandy
3 eggs, 1 of them separated
In a large bowl sift the icing sugar into the caster sugar, then stir in the eggs and egg yolk. Place bowl over a pan of simmering water and beat until thick and creamy (about 10 minutes).
Remove bowl from heat and put the bowl into cold water to cool, beating all the time. Add almond extract, lemon juice and brandy, still beating all the time until cool. Take out of water and stir in almonds until thick and paste-like.
This can be stored in the fridge wrapped in cling-film until ready to use.
Paste your cake with egg white or sieved marmalade and roll out marzipan flat with a rolling pin to coat your cake.
When covered, place a tea towel over the finished cake and leave to dry out for 7 days or more.
Next week I shall explain how to ice your cake with Royal Icing – in time for Christmas.