Eggless Marzipan Recipe

Eggless Marzipan Recipe

Here’s a recipe I used recently to cover fruit cakes made for a wedding. This is a recipe posted by Deeba in her blogspot - Passionate about baking.

Ground Almonds - 100gms
Sugar - 1/2 cup (I use icing sugar as I find this results in a smoother paste)
Almond essence - 1 tsp ( I find almond essence by itself too strong and use a combination)
Water - 1/4 cup approximately
Golden Syrup - 1 tbsp

Mix almonds and sugar together followed by the almond essence. Add the golden syrup and mix well. Now add water – a little at a time and knead until you get a smooth play dough like consistency.

I rolled the marzipan out between plastic sheets to the desired size, peeled off the plastic sheet on top and inverted the marzipan onto the cake after which the remaining plastic sheet was peeled off.

Thanks Anne for sharing this other version of marzipan. Did you manage to try the one with meringue powder?

Hi Jo!

Yes, I did try the one with meringue powder but unfortunately it didn't work that well for me - perhaps it was because I was working without a food processor - I don't really know. It didn't bind as well as the recipe posted above and was rather hard.

Do you think it was because of the 'non-processing' or was it just me?

I tried once without processing but it was fine as well. Add a few more drops of water to bind the mixture if it appears too dry for you. I am not sure if the ground almonds of yours was too coarse as this could be the reason of not binding well. Another factor, try mixing with the K-beater until some almond oil surface. That actually helps.

Anyone has egg-free and nut-free recipe?

Ally,
Almond paste without almond, cannot be right

Jo,

The ground almonds I use are rather fine unless they need to be blended until some oil appears. I did try using more water and also used the K beater (not for a short period of time either!) but to no avail. Maybe my chemistry was not quite right for it to work!

jenihmc wrote:Eggless Marzipan Recipe

Almond essence - 1 tsp ( I find almond essence by itself too strong and use a combination)

Hi Anne

what do you mean by 'use a combination'for the almond essence? And this marzipan when covering the fruit cake can it last for a year? Let said if the bride wants to keep the cake for thier 1st anniversary? Thanks

Hi Amy!

I use abot 1/2 tsp of almond essence and 3/4 tsp of vanilla butter or buttermilk flavour. Personally I feel that almond essence by itself smells too medicinal and I find that quite a number of people find it too strong as well.

I dare not absolutely confirm that it will keep for a year but if the cake is properly packed and frozen, I would think that this would be possible. However, would it not be better to remove the fondant and marzipan prior to freezing?

Sorry to answer your question with a question but I am learning too and hoping that the 'sifus' here will answer us both!

Cheers!

Thanks Anne. Maybe the sifu out there can help us out.

Yes it is possible to keep for a year but normally brides are advised to remove fondant and marzipan before they wrap and freeze their cakes. One has to make sure cake is properly wrapped with layers of aluminium foils then parchement papers, and then plastic bag so that the moisture of the fruit cake will not escape while preserving.

Thanks Jo for your thoughts. Once remove the fondant and marzipan then it will just be a bare cake rite...not nice lol