Christmas cake (Part 2)

I baked a Christmas cake two weeks ago. I wrapped it in foil and put it away in our coldest press, and fed it brandy only once. It’s a week to Christmas and I was keen to add a marzipan layer to the cake. I decided to make my own marzipan instead of buying a ready-made one. I am a sucker for punishment. I googled homemade marzipan and found several recipes ranging from easy-peasy to oh-no-will-I-scramble-the-eggs ones. I settled for a fool-proof recipe, courtesy of delicious magazine:


  • 225g caster sugar
  • 225g icing sugar, sifted (plus extra for dusting)
  • 450g ground almond
  • 2 medium eggs
  • 1 tsp almond essence (optional, not on original recipe)
  • 2 tbsp marmalade plus 1 tbsp water, warmed in the microwave


  1. Combine both sugars in a large bowl with the ground almond
  2. Whisk the eggs in a small bowl and add the almond essence
  3. Mix the eggs with the dry ingredients and knead into until smooth
  4. Dust some icing sugar on a pastry mat
  5. Measure the top of the cake
  6. Roll out the marzipan into a circle large enough to cover the top of the cake (into 2 cm thickness)
  7. Level out the top of the cake with a knife so that you have a smooth surface
  8. Brush some marmalade on top of the cake and cover with the marzipan
  9. Measure the side of the cake with a string and roll out the remaining marzipan. It might be better to do the sides in 2 stages as the marzipan might break if you rolled out a long piece
  10. Brush the side of the cake with marmalade and cover with the rolled out marzipan
  11. Trim off excess marzipan
  12. Cover the cake with foil and place it back in a cool press (cupboard) for 3 to 4 days.

The marzipan needs time to dry out before the cake is iced. I  hope to ice the cake on the 22nd, which would give the cake just over 2 days to rest before the big day. It’s all coming together, thankfully.

One thought on “Christmas cake (Part 2)

  1. Pingback: Christmas cake (Part 3) « Chronicles of a cookbookworm

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