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Method Prep:30min › Ready in:30min
Mix the sugars and almonds in a large bowl, then rub in the vanilla seeds until even. Make a well in the middle, then tip in the eggs and citrus juice.
Cut the wet ingredients into the dry with a cutlery knife. Dust the surface with icing sugar, then knead the marzipan briefly with your hands to a smooth dough. Don't overdo it as the paste can get greasy. Add a bit more icing sugar if it seems too wet.
Shape into a ball, then wrap and keep in a cool place until ready to cover the cake. Can be made up to 2 days in advance
Homemade marzipan contains raw eggs, however the amount of sugar, and lack of moisture, prevents bacteria growing when left at room temperature, so your cake should last for 1 to 2 months iced. The most important thing is that you don't scrimp on drying time - once you've covered your cake in marzipan it should be left to completely dry out, before you then cover it with icing.