Freshly made marzipan tastes amazing – you might even convert some haters.
A recent trip to Lübeck in Germany, home to marzipan mega-brand Niederegger showed us a few new tricks for flavouring, such as adding orange or lemon zest, or switch some almonds for pistachios.
Mix 175g caster sugar, 280g icing sugar and 450g ground almonds in a large bowl, add the vanilla seeds from 1 pod. Make a well in the middle, then tip in 2 beaten eggs. Stir the wet ingredients into the dry with a cutlery knife. Dust the surface with icing sugar, then knead the marzipan briefly with your hands to a smooth dough. Don’t overdo it as the paste can get greasy. Add a little icing sugar if it’s too wet. Shape into a ball, cover and keep in a cool place until ready to decorate. Can be made up to two days in advance. Makes enough for a 20cm cake.