Makes enough to cover a 20cm / 8 in cake


  1. Mix the sugars and almonds in a large bowl.
  2. Make a well in the middle and add eggs.
  3. Cut eggs into dry ingredients using a table knife.
  4. Dust your surface with icing sugar, and kneed the dough briefly. (don't over do it as it can get greasy) add more icing sugar if it seems a bit wet.
  5. Shape into a log, wrap and keep cool until needed.


Will keep in the fridge for a week. Once put on a cake and left to dry (for at least 24 hours) it can be iced and will keep for 1-2 months.

You can replace the egg with water for a vegan version. Vanilla, Citrus, Rose Water and other flavours can be added if desired.

Marzipan Recipe

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