Delia Smith Marzipan Recipe

Name: Delia Smith Marzipan Recipe
Prep time: 15 min
Ingredients: 225g ground almonds; 225g icing sugar, sifted; 175g caster sugar; 2 large egg yolks; 1½ tsp almond extract; 1 tsp lemon juice

This Delia Smith Marzipan Recipe is a classic homemade almond paste that is smooth, pliable, and beautifully fragrant with almond flavour. It is traditionally used for covering fruit cakes, shaping decorations, or layering in festive bakes. The texture is soft yet firm enough to roll, making it perfect for baking projects and cake decorating. It is surprisingly simple to prepare at home and takes about 15 minutes from start to finish.

Ingredients

For the Marzipan

225g ground almonds
225g icing sugar, sifted
175g caster sugar
2 large egg yolks
1½ tsp almond extract
1 tsp lemon juice

For Dusting and Rolling

Icing sugar, for dusting the work surface

How to Make Delia Smith Marzipan Recipe

Prepare the work surface: Lightly dust a clean work surface with icing sugar so the marzipan does not stick while kneading and rolling.
Mix the dry ingredients: Place the ground almonds, icing sugar, and caster sugar in a large mixing bowl. Stir thoroughly until evenly combined.
Add the egg yolks: Add the egg yolks, almond extract, and lemon juice to the bowl. Begin mixing with a spoon until the ingredients start to come together.
Knead the mixture: Turn the mixture out onto the dusted surface and knead gently with your hands until it forms a smooth, soft dough. If it feels sticky, add a little extra icing sugar.
Shape or roll: The marzipan can now be rolled out for covering cakes, shaped into decorative figures, or wrapped and stored for later use.

Tips for the Best Marzipan

How do I stop marzipan from becoming sticky?

If the mixture feels sticky while kneading, lightly dust it with icing sugar. Avoid adding too much or the marzipan may become dry.

Why is my marzipan crumbly?

Crumbly marzipan usually means it needs a little more moisture. Add a few drops of lemon juice or a tiny amount of beaten egg yolk and knead again.

How do I roll marzipan smoothly?

Dust the work surface and rolling pin lightly with icing sugar. Roll gently from the centre outward to achieve an even thickness.

Can I make marzipan ahead of time?

Yes, homemade marzipan keeps well when wrapped tightly in cling film and stored in an airtight container.

Serving Suggestions

Roll over traditional fruit cake before adding icing.
Shape into small fruits or festive decorations.
Use as a filling for pastries and biscuits.
Slice and enjoy with tea as a sweet almond treat.

Storage

Room Temperature

Wrap the marzipan tightly in cling film and store in an airtight container for up to 1 week.

Refrigerator

It will keep in the refrigerator for up to 3 weeks. Bring to room temperature before rolling so it softens slightly.

Freezing

Marzipan freezes well for up to 3 months. Wrap securely in cling film and place in a freezer-safe bag. Thaw overnight in the refrigerator before use.

Nutrition

Calories: 160 kcal
Carbohydrates: 19 g
Protein: 4 g
Fat: 8 g
Saturated Fat: 1 g
Sodium: 5 mg

Nutrition values are estimates and may vary depending on ingredient brands and portion sizes.

FAQs

Can I make marzipan without egg yolks?

Yes, you can replace the egg yolks with a little water or glucose syrup. The texture will still be smooth and suitable for rolling.

How thick should marzipan be when covering a cake?

Marzipan is usually rolled to about 5mm thickness. This gives good coverage and a smooth surface for icing.

Can I colour homemade marzipan?

Yes, knead in a small amount of gel food colouring until the colour is evenly distributed.

Why is marzipan used under icing?

Marzipan creates a smooth layer over fruit cake, helping the icing sit neatly and preventing oils from the cake from staining the icing.