Makes enough for 1 cake with a little left over
280g icing sugar
175g caster sugar
450g grounds almonds
2 small eggs - mixed
1 teaspoon vanilla paste
A squeeze of citrus - lemon, clementine or orange no more than a teaspoon.
1 tablespoons apricot jam to glue the marzipan to the cake
Mix the dry ingredients together then make a well in the middle. Add the eggs vanilla and citrus juice and combine with a fork. Don’t over work the mixture or it will become oily. If you think it’s too moist, then add more icing sugar. Mix together until it turns into a ball. Wrap in cling film and keep cool until you need it.
Roll out the marzipan on parchment paper, using icing sugar to dust. Try and aim for a circular shape that is 6 - 7 mm thick. Roll until you have enough to cover the base of the cake and also the sides. Add the jam to the cake and spread 1 base and the sides. Place the cake on the marzipan jam side down and pull up the sides of marzipan to cover. Add icing sugar to your hands and smooth over.
Leave to dry out for 2 days before icing.