How Not To Make Marzipan

Readers of a nervous disposition should look away now. I mean it. There are horrendous images of mutilated marzipan ahead. Don’t say I didn’t warn you.

Due to a number of reasons, my first ever attempt at making marzipan was unsuccessful. I hate to disappoint you, dear readers, but I have to admit I am not perfect. Shocked? All my previous posts are of food that I am either practiced at making, or 2nd or 3rd attempts. This, being only eaten once a year, meant that I had one chance to get it right. I didn’t get it right.

8 oz ground almonds

4 oz caster sugar

4 oz icing sugar

1 egg (if you don’t want to use raw egg, use a little water instead)

1 tsp lemon juice

1 tsp sherry

1 – 2 drops vanilla essence

Mix the dry ingredients in a bowl. Add the other ingredients and mix well. Knead with your hands until smooth.

I probably failed due to the fact that I did not have enough ground almonds, and so topped up with ground rice. Also, as I was busy, Hubby agreed to finish it for me. Due to a slight communication error, he thought I said it had to be ‘a smooth paste’, so he was going for wetter than I anticipated. We tried to salvage it by adding extra icing sugar and a little flour, and putting it in the fridge. It never got to the point of being able to roll out, so I grabbed handfuls of it and kind of slapped it on the cake. Smoothing it out with a spatula, it reminded me of our first attempt at plastering a wall. Lets just say it was a messy business. I think the majority of the plaster ended up anywhere but the wall.

Anyway, as I am a brave soul, I intend to ice and eat this cake. If it’s really bad, I’ll just remove the marzipan before eating. Or maybe scrape the whole lot off and try again. Here it is in all it’s gory splendour.