Cake Fillings and Icings
How to Make and Apply Marzipan for Professional Fruit Cakes
This rich, almond-scented paste provides the essential smooth canvas and moisture barrier between your fruit cake and the final layer of icing. Perfectly balanced with high-quality ground almonds, it offers a traditional texture that ensures your celebration cakes look and taste professional.
- Prep
- 25 min
- Cook
- 5 min
- Serves
- 20
- Level
- Medium
- Per serving
- 215 kcal
Method
Sift the icing sugar and caster sugar into a large mixing bowl, then stir in the ground almonds until thoroughly combined.
Make a well in the centre of the dry ingredients and add the beaten eggs, lemon juice, and almond extract.
Using a round-bladed knife, gradually draw the dry ingredients into the liquid until a stiff paste forms. Finish by hand, kneading briefly on a surface lightly dusted with icing sugar until smooth and pliable. Do not over-knead as the almonds will release their oil.
Prepare your fruit cake by levelling the top with a serrated knife if necessary. Turn the cake upside down onto a cake board so you have a perfectly flat surface to work with.
Heat the apricot jam in a small saucepan with a splash of water until bubbling, then strain through a fine sieve to remove any fruit lumps. Brush the top and sides of the cake generously with the warm jam; this acts as the adhesive.
Dust your work surface with icing sugar and roll out the marzipan to a circle approximately 4cm wider than the diameter of your cake plus twice the height. Aim for a thickness of about 5mm.
Carefully lift the marzipan using your rolling pin and drape it over the cake. Use the palms of your hands and a cake smoother to press the marzipan into place, starting from the centre of the top and working down the sides to eliminate air bubbles.
Trim the excess marzipan from the base with a sharp knife. Allow the marzipan to dry for at least 48 hours (and up to a week) in a cool, dry place before applying the final layer of fondant or royal icing.
Notes
Always use 'natural' ground almonds rather than blanched almond flour for a more authentic texture and flavour.
If the marzipan feels too sticky, add a little more icing sugar; if it is too crumbly, add a few drops of lemon juice or water.
Allowing the marzipan to dry out on the cake is crucial; it prevents the oils from the almonds and the dark colour of the fruit cake from leaching into and staining your white icing.
For a professional sharp edge, use two cake smoothers—one on the top and one on the side—to crisp up the shoulder of the cake.
