Baking thread
98 watchers
Feb 2021
4:15pm, 9 Feb 2021
7,561 posts
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sallykate
Marzipan is ground almonds bound with egg whites I think.
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Feb 2021
4:24pm, 9 Feb 2021
22,856 posts
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TROSaracen
We use the bog standard Tesco marzipan which is suitable for vegans.
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Feb 2021
5:24pm, 9 Feb 2021
1,241 posts
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poppyH
I was making a pudding the other day, thinking I'd got a packet of marzipan. I cut the packet in half only to discover that it was fondant icing. 🙄 Now I've seen that cake i really really want some marzipan! |
Feb 2021
5:32pm, 9 Feb 2021
19,643 posts
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Rosehip
I wonder what they bind it with - I always used to make my own got lazy the last few years
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Feb 2021
5:37pm, 9 Feb 2021
7,563 posts
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sallykate
Tesco is ground almonds and sugar syrup, essentially (I looked it up!). I love marzipan but haven't had any for years. Home-made soft amaretti give me my Christmas almond kick.
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Feb 2021
11:19am, 10 Feb 2021
22,857 posts
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TROSaracen
The tesco marzipan is pleasant. 25% almond so not a strong marzipan taste (think many have over 50%) but sweet. In fact if you remember the old Christmas cakes where there was a layer of marzipan then a layer of icing - the tesco marzipan is like a combo of those two. I did try and bake vegan stollen over Xmas, it was decent but underwhelming. |
Feb 2021
11:32am, 10 Feb 2021
23,006 posts
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EvilPixie
adore marzipan fuelled London marathon 2008 on marzipan can eat it neat not had it for ages and ages |
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Feb 2021
11:47am, 10 Feb 2021
19,650 posts
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Rosehip
My marzipan recipe is 50% almonds, 25% icing sugar 25% caster sugar and a large egg yolk (white marzipan uses egg white instead) with a couple of drops of almond extract. I usually cut the sugar down a little - that Tesco version sounds very sweet! What do you mean "old Christmas cake"? marzipan + icing = Christmas cake 
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Feb 2021
12:32pm, 10 Feb 2021
158 posts
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Raggedy runner
I always thought Simnel Cake was for Easter. Don’t tell me you’re already eating Cadbury’s creme eggs too?
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Feb 2021
12:37pm, 10 Feb 2021
159 posts
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Raggedy runner
I’ve made this twice in two weeks and my son wolfs it down as a post-training snack theguardian.com I use bog standard dates, regular butter and when I didn’t have enough agave syrup, topped up with golden. It works best if you chop up the dates in a food processor. I did it by hand the first time and the flapjacks were crumbly. Nowhere near as sweet as regular flapjacks and very yummy. (I’ll take a photo next time.) |
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