The season for merriment is fast approaching, although I do not see why all seasons should not be filled with merriment. Here at TRUFFLEicious, we are filled with jollity & happiness. Great Chalfield Manor has closed for the winter & we are able to devote our time to creating our recipes, baking our gluten-free loaves & Spelt & Rye veggie Breads, vegan Christmas cakes, luscious lemon mousse cakes & supplying office parties & private functions with mouth-watering canapes.
This month’s recipe is very seasonal. Although I personally do not favour a traditional Christmas Cake, preferring something lighter & less sugary, I know, for a lot of people, Christmas would not be complete without one. No, I am not going to give you a cake recipe, but deal with Marzipan & the making of it.
Are you one of those people who head to the super market & grab a pack of ready-made Marzipan? Have you read the small print on the back? It should really be called Sugarpan, because the main ingredient is, guess what, SUGAR!! OK, most recipes call for half ground almonds & half sugar, but even in the more respected stores, ground Almonds only account for 25% of the product, the rest being made up with the afore-mentioned sugar & other additives. Using good quality ground almonds is a must. I recommend purchasing on-line from Wilton Whole Foods . Some of the poorer quality brands available, literally taste like sawdust.
So here goes:
HOME MADE MARZIPAN. G/F. V. Low Fodmap Allergens: EGG. Cooking Time Nil.
Covers 1 30 cm Cake or smaller cake with enough left over to make chocolate Marzipan’s.
450g Ground Almonds (Good Quality)
225g Icing Sugar
225g Caster Sugar
2 Small Eggs
Juice of half a lemon
1. Tbspn Rum or Sherry
1.Tbspn Orange Flower Water
Few drops Almond Essence
Place the dry ingredients in a large bowl & mix together well.
Pour in the lightly beaten eggs & add the other liquids, mixing with your hands, to form a smooth paste.
DO NOT USE A FOOD MIXER. When the ingredients have bound together, forming a smooth paste, wrap in cling film & chill for a couple of hours. Over working the paste will result in an oily paste, caused by the oil being released from the almonds.
If you do not wish to use alcohol in the recipe, replace with Elder flower Syrup. Use fresh, free range eggs, as the rich yellow yolks, produce a good coloured Marzipan.
Use as required, rolling out on a board which has been dusted with icing sugar, to prevent sticking.
Any left-over Marzipan can be rolled onto balls or cut into shapes & dipped in melted chocolate.
For further recipes, covering all dietary requirements, visit our sister site TRUFFLEicious blog
Thank you for reading, if you require any tips of recipes for your festive cooking, let us know. I’m sure we can help.