Marzipan

I always prefer the marzipan layer of Christmas cake topping to the icing, so I tend to put on a thick layer of marzipan paste and a thin topping of icing. I never bother to fuss over the icing, we like peaks of 'snow' and our little silver robin decoration in the centre. Keeping it simple at the time of year I think, is essential.

Making marzipan is very easy and satisfying. It can be used for many things from Battenburg cake to moulding into shapes and serving with after dinner coffee. It can be lightly toasted to give a different flavour, this is good on a simnel cake.

Try adding a little brandy, rum or your favourite liqueur, Amaretto is gorgeous to echo the almond theme, roll into small balls and use a cocktail stick to dip them into melted chocolate. A great present for marzipan lovers.

Recipe for marzipan:

Makes about 650g

350g ground almonds

200g icing sugar

150g caster sugar

A squeeze of lemon juice

1/2 -1 teaspoon of almond extract

1 egg, beaten

Method

1.Put the almonds, sugars, lemon juice and almond extract into a mixing bowl and mix well together.

2.Add sufficient egg to make a stiff pliable paste. If you are adding brandy or liqueur add it now with the egg as this will alter the amount of egg needed, 2-3 teaspoons should be sufficient. Knead until smooth on work surface lightly dusted with icing sugar.

As easy as that!

Use it for many wonderful goodies or cover a fruit cake or Battenburg with it.