Marzipan is a sweet almond paste traditionally used to cover fruit cakes and make small confectionery sweets. For a smooth homemade version, I follow Delia Smith Marzipan Recipe to get a soft paste with a rich almond flavour that rolls without cracking.
Ingredients
This recipe makes approximately 400g of marzipan, enough to cover the top of a medium cake or prepare several small decorations.
175g ground almonds
90g icing sugar
90g golden caster sugar
1 large egg, lightly beaten
1 teaspoon brandy
A few drops of pure almond extract
Extra icing sugar for kneading and rolling
Preparation Time: 15 minutes Cooking Time: 10 minutes Cooling Time: 15–20 minutes Total Time: 45 minutes Yield: Approximately 400g
For the best texture, choose finely ground blanched almonds. They produce pale, smooth marzipan without noticeable grains. Golden caster sugar gives the paste a slightly richer sweetness, although ordinary caster sugar is also suitable.
I prefer using only a few drops of almond extract. The ground almonds already provide plenty of flavour, and too much extract can leave an unpleasant artificial taste.
How to Make Delia Smith Marzipan
Step 1: Heat the Sugar and Egg Mixture
Place the icing sugar and golden caster sugar in a large heatproof bowl. Add the lightly beaten egg and whisk until everything is combined. The mixture will look thick and slightly grainy at first.
Set the bowl over a saucepan containing gently simmering water. Keep the bottom of the bowl above the water so the egg mixture receives indirect heat.
Whisk continuously for approximately 10 minutes until the sugar dissolves and the mixture becomes thicker, lighter, and slightly fluffy. Use a kitchen thermometer to check that it reaches 71°C (160°F) throughout.
Keep the water at a gentle simmer. High heat can cause the egg to scramble, leaving small cooked pieces in the paste. Once the mixture is smooth and properly heated, remove the bowl from the saucepan.
Step 2: Mix in the Almonds and Flavourings
Place the bottom of the bowl in a larger container of cold water. Continue stirring until the sugar mixture cools to room temperature.
Add the brandy and almond extract, stirring until evenly distributed.
Gradually stir in the ground almonds using a wooden spoon. The mixture will become thicker as you add more almonds. Continue mixing until it forms a soft paste that holds together.
The consistency should feel slightly tacky but not excessively wet. If the mixture sticks heavily to your fingers, add a little icing sugar. If it feels too dry, work in a few drops of cooled boiled water.
I find that adding the ground almonds in small portions makes it easier to judge the texture before kneading.
Step 3: Knead and Shape the Marzipan
Sprinkle a little icing sugar onto a clean work surface. Transfer the almond paste onto the surface and knead gently with your hands until smooth.
Only knead until the ingredients are evenly combined. Excessive handling releases more natural almond oil and can leave the marzipan greasy.
Shape the paste into a ball, wrap tightly in cling film, and refrigerate for approximately 15–20 minutes.
When ready to use, allow the marzipan to soften slightly at room temperature. Roll it out on a lightly dusted surface to approximately 5mm thick.
For covering a fruit cake, brush the cake with warmed, sieved apricot jam before laying the marzipan over it. Smooth the paste gently across the top and sides.
I particularly like Delia Smith Marzipan Recipe for homemade celebration cakes because the finished paste can be shaped by hand without crumbling, provided it has not been chilled for too long.
What to Serve With Delia Smith Marzipan
Marzipan has a sweet almond flavour that goes especially well with dried fruit, chocolate, citrus, and buttery cakes.
Christmas Cake: Cover a traditional fruit cake with a layer of marzipan before adding royal icing. The almond paste adds sweetness and gives the icing a smooth surface.
Simnel Cake: Use the marzipan to cover the cake and make eleven small balls for decoration. Lightly browning the marzipan gives it a lovely golden colour.
Battenberg Cake: Wrap the sponge cake in thinly rolled marzipan. A little warmed apricot jam helps the almond covering stick to the sponge.
Dark Chocolate: Shape marzipan into small balls or squares and dip them in melted dark chocolate. I prefer dark chocolate here because its slight bitterness balances the sweetness.
Apple and Pear Tarts: Add small pieces of marzipan to fruit tarts before baking. The almond flavour pairs particularly well with apples and pears.
Delia Smith Marzipan Nutrition Information
The following nutritional values are approximate and calculated for a 25g serving.
Nutrient | Amount |
|---|---|
Calories | 110 kcal |
Carbohydrates | 13g |
Sugar | 11g |
Protein | 3g |
Total Fat | 6g |
Saturated Fat | 0.5g |
Fibre | 1.5g |
Sodium | 5mg |
Marzipan contains natural fats and protein from almonds, but it is also high in sugar. The nutritional values will vary slightly depending on the ingredients and serving size.
FAQs
Can I Make Marzipan Without Brandy?
Yes. Replace the brandy with an equal quantity of cooled boiled water or lemon juice. The almond flavour will still come through, although brandy adds a subtle richness.
Why Is My Homemade Marzipan Sticky?
Sticky marzipan usually contains too much moisture. Add small amounts of sifted icing sugar while kneading until the paste becomes easier to handle. Avoid adding too much because it can make the marzipan dry.
How Long Does Homemade Marzipan Last?
Store homemade marzipan tightly wrapped in cling film inside an airtight container in the refrigerator. For this cooked egg-based version, use it within one week, provided the egg mixture reached the recommended temperature. Keep it refrigerated until needed.
Can I Freeze Homemade Marzipan?
Yes. Wrap the marzipan tightly and place it in a freezer-safe container. Freeze for up to three months for the best quality. Thaw overnight in the refrigerator before using.
Why Does My Marzipan Crack When Rolling?
Marzipan can crack if it is too cold or dry. Leave it at room temperature briefly, then knead gently until flexible. If necessary, work in a few drops of cooled boiled water.
Can I Use Marzipan Immediately After Making It?
Yes, once it has cooled and reached the correct consistency. However, allowing it to rest in the refrigerator for 15–20 minutes makes it firmer and easier to shape.
What Is the Difference Between Marzipan and Almond Paste?
Marzipan generally contains more sugar and has a smoother texture, making it suitable for cake coverings and decorations. Almond paste is usually less sweet, contains a higher proportion of almonds, and is commonly used in pastry fillings and baked desserts.