Tested till perfect Marzipan for Fruitcake

Marzipan for Fruitcake

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2009

Recipe4 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8 oz (250 g), enough for 20 servings


  • 1/4 cup 1/4cupgranulated sugar
  • 1/2 cup 1/2cupicing sugar
  • 1 cup 1cupground almonds
  • 1/2 tsp 1/2tsplemon juice
  • 1 dash 1dashalmond extract
  • 1 1egg yolkegg yolks, beaten
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On work surface, combine granulated sugar, icing sugar and ground almonds; make well in centre. Add lemon juice, almond extract and egg yolk to make stiff but manageable dough. Turn onto lightly sugared surface; knead until smooth (over-kneading will turn dough oily). Roll out to cover cake.

Additional information : Tip: Spread a little melted and strained apricot jam over cake before topping it with this marzipan.

Nutritional Information Per serving: about

cal 52 pro 1g total fat 3g sat. fat 0
carb 6g fibre 1g chol 10mg sodium 0mg
potassium 36mg

% RDI:

calcium 1 iron 1 folate 1
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