Manzapades Lemon Marzipan Recipes

GERMAN HOMEMADE MARZIPAN

Steps:

• Place almonds in a heat-proof bowl and cover with boiling water. Let stand for a few minutes until cool enough to handle. Slip the almonds out of their skins one by one, leaving the remaining almonds in the warm water. Drain almonds in a colander.
• Place almonds and confectioners' sugar in the food processor fitted with a metal blade and process to a paste. Add cold water, 1/2 to 1 teaspoon at a time, if the paste is too dry. Scrape the sides a few times to ensure even processing. Add a few drops of almond extract towards the end of the process. Process marzipan until it is smooth and no longer grainy. Wrap in plastic wrap and store in a cool, dry place.

LEMON & MARZIPAN HOT CROSS BUNS

Steps:

• Warm the milk and lemon zest in a small saucepan until steaming. Remove from the heat and add the butter, swirling the pan until it has melted and the milk has cooled slightly.
• Mix the flour, cinnamon, sugar, yeast and 1 tsp salt in a large bowl. Pour in the milk mixture and the beaten egg, and combine with a wooden spoon until the mixture clumps together. Tip out onto your work surface and knead until smooth and elastic, about 10 mins - the dough should bounce back when pressed with your finger. Transfer to a clean oiled bowl, cover with cling film or a tea towel and leave to rise for 2 hrs or until doubled in size.
• Dust your largest baking tray with flour. Tip the dough onto the work surface and knead again to knock out any air bubbles. Roll the dough to a rectangle roughly 30 x 40cm. Grate the marzipan on the coarse side of a cheese grater, straight onto the dough, covering the whole surface. Scatter over the dried fruit and candied peel too. From one of the longer edges, roll up the dough into a tight sausage shape. Use a sharp knife to cut the dough into 12 equal pieces, then lightly roll each piece into a smooth ball, closing the cut edges. Try not to overwork the dough or you'll lose the layers of marzipan. Instead, pinch the sides together in a purse shape, concentrating on creating a smooth surface on the bottom (which will become the top). Arrange the balls on the tray, smooth-side up, leaving a small gap between each one. Cover loosely with a piece of oiled cling film and leave somewhere warm to prove for 1 hr or until almost doubled in size - the buns should be just touching.
• Heat oven to 180C/160C fan/gas 4. Brush the buns with a little beaten egg. Mix the 140g flour with enough water to make a thick, smooth paste, then transfer to a piping bag fitted with a small round nozzle (or use a sandwich bag and snip off one corner). Use the paste to pipe crosses over the buns. Bake for 25 mins until deep golden brown and cooked through.
• Mix the lemon curd with 1-2 tsp water to loosen it a little, then brush over the top of the buns. Leave to cool for 10 mins on the baking tray. Serve warm from the oven or toasted, with butter and lemon curd. Will keep for up to 3 days in a tin, or freeze for up to 2 months.

MARZIPAN

Steps:

• Blend the confectioner's sugar, finely ground almonds, egg whites, salt, and almond extract in a blender until perfectly blended. Cover and chill until firm, 24 hours.

20 BEST WAYS TO USE MARZIPAN

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MARZIPAN (CUP)CAKE(S) WITH LEMONGLAZE

Steps:

• Preheat oven at 180°C.
• Mix dark brown sugar and butter (or oil-butter mixture) until creamy.
• Add eggs and mix until very fluffy.
• Cube Marzipan and soften in microwave (about 20-30 sec. at 700 Watt). You don't need to do this, but the handling is way easier.
• Incorporate marzipan, cinnamon, pinch of salt and vanilla extract into egg-butter-sugar mixture.
• Add ground almonds.
• Mix baking powder with flour and add to dough. Mix thoroughly.
• Butter a cake pan or cupcake tin and transfer dough to it.
• Bake at 180°C for about 45 minutes (cake) or 20 minutes (cupcakes).
• Let cupcakes cool for 10 minutes.
• Mix lemon juice and icing sugar until a thick paste forms. Glaze cooled cupcakes as you like.