Easy Vegan Marzipan
Servings: 1 batch
Calories: 81kcal
Marzipan is an almond-flavored type of icing, used to make candies, cover cakes and even form elements and scenes (marzipan bunny, anyone?). Our marzipan has only a handful of ingredients and happens to be vegan -- mostly because we found this marzipan recipe the most easy to handle, roll out, and stay pliable. It's delicious, almond-scented and truly a unique flavor. Use it on our battenburg cake and experiment with your creative side!
Print Recipe
Equipment
- Kitchen Scale
- Food Processor
Ingredients
- 95 g blacked ground almond flour
- 80 g powdered sugar
- 3/4 tsp pure almond extract
- 1 tbsp water or more
Instructions
- Weigh your almond flour and powdered sugar and place into a food processor -- blitz until combined and smooth (If you do not have or want to use a food processor, combine the two ingredients and sift in the powdered sugar to create a finer consistency
- Add this mixture to a bowl and stir in the almond extract. Next add 1 tbsp water very slowly, mixing with your hands between small additions, to create a dough that 'just' holds together but is not sticky. You may need to add slightly more or less water. If you dough becomes sticky on your hands, add more powdered sugar and roll it in your hands until it is no longer sticky
- Wrap in plastic wrap dusted with powdered sugar and refrigerate for 20-30 minutes until slightly chilled. It will be infinitely easier to handle if you perform this step
- If you are using marzipan in candies or for figures, you're ready to roll and create! If you are coating our battenburg cake, head to the next step ...
- Place a large piece of plastic wrap on a cutting board or silicone baking mat and dust with powdered sugar. Remove your marzipan from the refrigerator and make sure it is not sticky (dust with more powdered sugar if needed). Place on the plastic wrap. Lightly dust a rolling pin with powdered sugar and roll out in an approximate 8 x 10 inch rectangle or to the size needed to coat your cake. You want a thin layer of marzipan -- see photos
- Place your prepared cake in the center and use the plastic wrap to lift the marzipan up the sides and around your cake. Trim edges. See our battenburg recipe for more detailed cake instructions
Notes
- Marzipan needs to just come together or it quickly becomes sticky and unmanageable. I recommend mixing with your hands once you add water to control the consistency
- Chilling is key if you are using the marzipan to roll out or shape into animals or other elements -- it truly makes all the difference in ease of use
- Many marzipan recipes use egg whites (or yolks), corn syrup or even regular sugar - you don't need any of these items; I've tried many recipes and this is the best-tasting (sweet but not too sweet) and easier to handle
- Use food coloring to create fun marzipan decorations. Simply press into the marzipan with your hands until thoroughly colored
Nutrition
Serving: 1serving | Calories: 81kcal | Carbohydrates: 9g | Protein: 2g | Fat: 5g