Delia Smith Marzipan Recipe

This classic homemade marzipan is the smooth, almond-rich kind you want for Christmas cake, Simnel cake, or shaping into simple decorations. It has a supple, kneadable texture that rolls out neatly without cracking, with a sweet, clean almond flavour that tastes far fresher than shop-bought. It’s an easy recipe with a little hands-on mixing and kneading, plus a short rest to make it easier to roll. Total time is about 45 to 60 minutes, including resting time.

Ingredients

For the marzipan

• 200g ground almonds (fine)
• 200g icing sugar, sifted
• 200g caster sugar
• 1 large egg
• 1 large egg yolk
• 1 tsp lemon juice
• 1 tsp almond extract
• 1 tbsp brandy (or cold water)

For rolling and covering (optional)

• Icing sugar, for dusting
• 2–3 tbsp apricot jam, gently warmed and sieved (to stick marzipan to cake)

For finishing (optional)

• 1 egg white, lightly beaten (for glazing before browning)

How to Make Delia Smith Marzipan Recipe

• Prepare the oven: If you’d like to lightly dry marzipan shapes (or firm up decorations), preheat the oven to 120°C (100°C fan). Line a baking tray with baking parchment. If you’re not baking anything, you can skip this step.
• Mix the dry ingredients: Sift the icing sugar into a large mixing bowl, then add the ground almonds and caster sugar. Stir thoroughly so the almonds are evenly distributed and there are no sugary pockets.
• Combine the wet ingredients: In a jug or small bowl, beat together the egg, egg yolk, lemon juice, almond extract, and brandy (or water). The mixture should look smooth and unified.
• Bring the marzipan together: Make a well in the bowl and pour in the egg mixture. Stir with a spoon at first, then switch to your hands once it starts clumping. Press and gather until you have a rough dough.
• Knead until smooth: Tip onto a lightly dusted worktop and knead for 1 to 2 minutes until the marzipan is silky and pliable. If it feels sticky, dust your hands with a little icing sugar. If it feels dry or crumbly, add a few drops of water and knead again.
• Rest the marzipan: Shape into a disc, wrap tightly in cling film, and let it rest for about 30 minutes at room temperature. This short rest makes it much easier to roll without cracking.
• Bake (optional, for drying shapes): If you’re making simple decorations, shape your marzipan (fruits, small figures, balls) and place them on the lined tray. Bake for 8 to 12 minutes, just to dry the surface slightly, not to brown them.
• Cool: Let any baked decorations cool completely on the tray. They will firm up as they cool and become easier to handle.
• Assemble (optional, to cover a cake): Warm the apricot jam and sieve it if it’s chunky. Brush a thin, even layer over the cake. Roll the marzipan on a lightly dusted surface, then lift it over the cake and smooth it down with your hands, trimming the excess neatly. For a browned finish (like a Simnel topping), brush lightly with egg white, then brown briefly under a hot grill, watching constantly.

Tips

Why is my marzipan cracking when I roll it out?

Cracking usually comes from marzipan that’s a bit dry, or from rolling it straight after mixing. Rest it for 30 minutes, dust lightly (not heavily) with icing sugar, and roll with steady pressure. If it still cracks, knead in a few drops of water to soften it.

How do I fix marzipan that feels sticky?

Sticky marzipan normally means the egg was a little large or the room is warm. Dust your hands and worktop with a small amount of icing sugar and knead briefly. Avoid adding lots of extra sugar or it can turn dry and split later.

How can I make the almond flavour stronger without making it bitter?

Use a good-quality almond extract and keep it to about 1 teaspoon for this batch. You can also add a little more lemon juice, which brightens the flavour and stops the sweetness tasting flat.

What’s the neatest way to marzipan a cake?

Roll the marzipan between two sheets of baking parchment to prevent sticking and keep the surface smooth. Brush the cake with a thin layer of warm apricot jam, then lift the marzipan over using the parchment like a sling and smooth from the top down.

Serving Suggestions

• Cover a Christmas cake before icing for a soft almond layer under royal icing or fondant.
• Top a Simnel cake and brown it under the grill for that classic toasted finish.
• Roll into small balls and dip in melted dark chocolate for quick petits fours.
• Shape into simple fruits (apples, pears) and tint with food colouring for decorating cakes and biscuits.

Storage

Room temperature

Wrap the marzipan tightly in cling film, then place in an airtight container. It keeps well at cool room temperature for up to 1 week. Keep it away from heat or direct sunlight so it doesn’t sweat or soften.

Refrigerator

For longer storage, refrigerate well-wrapped marzipan for up to 3 weeks. Let it come back to room temperature before rolling, then knead briefly to restore its softness.

Freezing

Marzipan freezes beautifully. Wrap it tightly in cling film, then foil, and freeze for up to 3 months. Thaw overnight in the fridge, then bring to room temperature and knead until pliable before using.

Nutrition

Per 30g serving (approx.):

• Calories: 120 kcal
• Carbohydrates: 16 g
• Protein: 2 g
• Fat: 6 g
• Saturated Fat: 0.5 g
• Sodium: 5 mg

Disclaimer: Nutrition values are estimates and will vary depending on the brands of ingredients used and portion size.

FAQs

Delia Smith Marzipan Recipe

Recipe by Milli Rose

0.0 from 0 votes

Course: DessertCuisine: BritishDifficulty: Easy

Yield

650

g

Prep time

20

minutes

Optional drying time

10

minutes

Total time

60

minutes

Calories

120

kcal

30

minutes

Soft, smooth homemade marzipan with a bright almond flavour. Perfect for covering Christmas cake, topping Simnel cake, or shaping into simple marzipan fruits.

Ingredients

• 200g ground almonds (fine, not flaked)

• 200g icing sugar, sifted

• 200g caster sugar

• 1 large egg

• 1 large egg yolk

• 1 tsp lemon juice

• 1 tsp almond extract

• 1 tbsp brandy (or cold water)

• Icing sugar, for dusting the worktop

• 2–3 tbsp warmed apricot jam (optional, for sticking marzipan to cake)

Directions

• Sift the icing sugar into a large bowl, then add the ground almonds and caster sugar. Mix well.
• In a jug, beat the egg, egg yolk, lemon juice, almond extract and brandy (or water).
• Add the wet ingredients to the bowl and stir until clumps form, then bring together with your hands.
• Knead for 1–2 minutes until smooth and pliable. If sticky, dust lightly with icing sugar.
• Wrap tightly and rest at room temperature for 30 minutes so it rolls without cracking.
• Optional: To dry marzipan shapes, bake at 120°C (100°C fan) for 10 minutes, then cool completely.
• To cover a cake: brush the cake with warmed, sieved apricot jam, roll out the marzipan, then lift and smooth over the cake.

Notes

• For cakes that will be baked again (Simnel cake), using raw egg is traditional. For no-bake uses, choose pasteurised egg for extra peace of mind.
• Resting the marzipan helps prevent cracking when you roll it out.
• Dust lightly with icing sugar, too much will dry the surface and make it split.