Pour the remainder of the whiskey over the cake and leave it to cool in the tin. 1 organic egg white, lightly whisked, or sieved apricot jam, Sieve the caster sugar and mix with the ground almonds. Show. That’s the more traditional way to finish the cake. When I cover fruitcakes I like to use the lesser amount of sugar, but if I’m making marzipan fruit I use more sugar for a firmer consistency. Blanced Almond Paste for Filling (preserved) Ideal for filling applications such as bear claws and danishes. Combine almond paste with corn syrup to start making your own marzipan. Make a well in the centre of the dry ingredients and add enough of the beaten egg mixture to form a fairly stiff paste. As an Amazon Associate I earn from qualifying purchases. Homemade marzipan is cheaper than pre-made, is super easy to make and tastes much better. Use homemade marzipan to make delicious decorations for you holiday desserts. Copyright © 2019 Baking Sense on the Foodie Pro Theme, Baking Weights & Measures Conversion Chart, Baking Tips & Classic Techniques Explained. We use a little posy of winter leaves and berries, including crab apples, elderberries, rosemary, old man’s beard and viburnum. Odense Almond Paste: Our Almond Paste is the best you can buy. My new book is now available at Amazon! Mix the dried fruit, nuts, ground almonds and grated orange and lemon zest. Almond paste is softer and is used in baked goods. Preheat oven to 175 c... butter, sugar, and almond paste. The Irish cranberry season has just started; we got the first plump berries from Ciara Morris in the Bog of Allen last week. Beat the eggs. Oh, Sorry. But you want marzipan to be super smooth for most uses. Mix the 2 sticks of butter, 2 cups of flour, and 1/2 cup of sugar. I like to add orange zest to the marzipan when I make it into a candy filling. Is that an option for you? Bake at 350 degrees for 15 minutes. Next day, remove the cake from the tin. Marzipan is firmer and is used in making candies/chocolates or as fondant for cakes. Smooth down the edges. Required fields are marked *. Happy holidays! Sort By. I’d much rather eat decorations made from marzipan than fondant. Paint both the cake and the almond paste lightly with egg white or apricot jam. Organic Irish Cranberries — Ciara Morris and Michael Camon of Slievebloom Farmhouse Foods’ fresh berries are available widely in supermarkets during the Christmas season. The shops are brimming with tempting trinkets and baubles and canny shoppers are taking advantage of pre-Christmas bargains, and ticking off their lists. Alternately, you could carefully flip the almond paste on the cake top. Cut the flavored marzipan it into small squares, cover the squares in dark chocolate and you’ve got a fantastic little bon bon. I like to find an old fashioned bronze turkey but well reared white turkeys can also be good if hung for long enough. The Almond Filling is a jam-like filling for cakes, pastries, and cookies. 2 large egg yolks 1/4 tsp of salt. Use homemade marzipan to make tasty and pretty decorative pieces. Bake for 1 hour. It can either be made months ahead or, if you are frenetically busy, then it will still be delish even if made just a few days before Christmas — believe me I know! You could also add simple shapes stamped out of the remaining fondant icing — stars, holly leaves, Santas — to produce an impressive result. Have a sheet of brown or silicone paper to lay on top of the tin during cooking. Adding the delicate flavor of … Then reduce the heat to 150°C/300°F/gas mark 2 and bake for a further 21/2 hours, until cooked; test in the centre with a skewer — it should come out completely clean. Also, if she plans to save the cake (fruitcake can keep for months if cared for properly) then I wouldn’t use buttercream since it will go bad. I’d love to see a photo of the cookies when you’re done! 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