Delia Smith’s Marzipan is a rich, almond-flavored confection that’s perfect for covering cakes, creating edible decorations, or simply enjoying as a sweet treat. This easy-to-make recipe yields a smooth, pliable marzipan that’s versatile enough for both baking and decorating.
What is Delia Smith Marzipan?
Delia Smith’s Marzipan is a homemade almond paste made from ground almonds, sugar, and egg, with a hint of almond essence for added flavor. This marzipan is often used as a covering for fruitcakes or as an ingredient in pastries. Unlike store-bought marzipan, making it at home allows for a fresher, more flavorful result.

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Why You Should Try This Recipe
- Fresh, Authentic Flavor: Homemade marzipan tastes richer than store-bought.
- Versatile: Perfect for cakes, cookies, or as a standalone treat.
- Customizable Texture: Control the consistency for molding or rolling.
- Simple Ingredients: Uses pantry staples.
- Perfect for Holiday Baking: Essential for classic Christmas fruitcakes.
Ingredients Needed to Make Delia Smith Marzipan
- 250g Ground Almonds: The main ingredient, providing that classic almond flavor.
- 250g Icing Sugar (sifted): Sweetens and smooths the marzipan.
- 250g Caster Sugar: Adds texture and sweetness.
- 1 Large Egg (beaten): Binds the ingredients together.
- 1/2 tsp Almond Essence: Enhances the almond flavor.
- 1 tsp Lemon Juice: Adds freshness and balances the sweetness.
Equipment Needed
- Mixing Bowl: For combining ingredients.
- Spoon or Spatula: For stirring.
- Plastic Wrap: For wrapping and storing marzipan.
- Sieve: To sift the icing sugar, ensuring a smooth texture.
Instructions to Make Delia Smith Marzipan
Step 1. Sift the Icing Sugar
In a large mixing bowl, sift the icing sugar to remove any lumps. Add the caster sugar and ground almonds, stirring to combine.
Step 2. Add Almond Essence and Lemon Juice
Add the almond essence and lemon juice to the dry mixture, stirring to evenly distribute the flavors.
Step 3. Mix in the Beaten Egg
Gradually add the beaten egg to the almond mixture, mixing thoroughly until the ingredients come together to form a stiff dough. You may not need the entire egg, so add it gradually until the marzipan reaches your desired consistency.
Step 4. Knead the Marzipan
Dust a clean surface with a little icing sugar, then turn the marzipan dough onto it. Knead it lightly until smooth and pliable. Avoid over-kneading, as this can make the marzipan oily.
Step 5. Wrap and Store
Form the marzipan into a ball or disc, then wrap it tightly in plastic wrap. Store in an airtight container in a cool, dry place if using within a week, or refrigerate if keeping for longer.

What Goes Well With Delia Smith Marzipan
- Fruitcake – Use as a layer beneath fondant on fruitcake.
- Chocolate Coating – Dip marzipan shapes in dark chocolate for a treat.
- Almond Cookies – Add marzipan to cookie dough for added richness.
- Pistachios – Roll marzipan in chopped pistachios for a nutty crust.
- Berries – Pair with fresh or dried berries for a fruity twist.
Expert Tips for Making the Best Delia Smith Marzipan
To make perfect marzipan, keep these tips in mind:
- Adjust Egg Gradually – Add the egg slowly to control consistency, as too much can make the marzipan sticky.
- Dust with Icing Sugar to Prevent Stickiness – If the marzipan sticks to your hands or surface, dust lightly with more icing sugar.
- Use Fresh Almonds – Ground almonds should be fresh to maintain the best flavor.
- Avoid Over-Kneading – This keeps the marzipan smooth and prevents it from becoming oily.
- Refrigerate for Firmness – Chill marzipan before rolling or shaping for easier handling.
Easy Variations of Delia Smith Marzipan
Try these variations to add unique flavors:
- Add Orange Zest – Adds a citrusy twist, perfect for holiday treats.
- Use Rose Water – Replace almond essence with rose water for a floral flavor.
- Mix in Cocoa Powder – For chocolate-flavored marzipan, add a tablespoon of cocoa powder.
- Incorporate Rum or Brandy – Add a splash of alcohol for a boozy marzipan ideal for fruitcake.
- Pistachio Marzipan – Substitute half of the ground almonds with ground pistachios for a green hue and unique taste.
Best Practices to Store Delia Smith Marzipan
- Store in an Airtight Container – Keeps marzipan fresh for up to a week at room temperature.
- Refrigerate for Longer Storage – Store in the fridge for up to 3 weeks.
- Freeze for Extended Storage – Freeze for up to 3 months, thawing at room temperature before using.
Best Practices to Use Delia Smith Marzipan on Cakes
- Roll Evenly – For a smooth finish, roll the marzipan evenly before applying it to cakes.
- Brush Cake with Jam – To help the marzipan adhere, brush a thin layer of warmed apricot jam on the cake.
- Use a Rolling Pin – Roll marzipan on a lightly sugared surface to prevent sticking.
- Let it Set – Allow marzipan to set on the cake for a day before applying fondant or icing for a smooth surface.
Nutrition Value (per serving)
- Calories: 110
- Carbohydrates: 20g
- Protein: 2g
- Fat: 4g
- Fiber: 1g
- Sugar: 18g
Final Words
Delia Smith’s Marzipan recipe is a delicious, versatile almond confection that’s easy to make at home. Whether used to cover a cake or molded into shapes and dipped in chocolate, this marzipan brings a touch of elegance and flavor to any dessert. Simple to prepare and endlessly customizable, it’s a wonderful addition to your baking repertoire!
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Delia Smith Marzipan
- Prep Time: 15
- Total Time: 15 minutes
- Yield: Makes about 500g of marzipan 1x
- Category: Dessert
- Method: Mixing
- Cuisine: European
Description
Delia Smith’s Marzipan is a homemade almond paste made from ground almonds, sugar, and egg, with a hint of almond essence for added flavor. This marzipan is often used as a covering for fruitcakes or as an ingredient in pastries. Unlike store-bought marzipan, making it at home allows for a fresher, more flavorful result.
Ingredients
- 250g Ground Almonds: The main ingredient, providing that classic almond flavor.
- 250g Icing Sugar (sifted): Sweetens and smooths the marzipan.
- 250g Caster Sugar: Adds texture and sweetness.
- 1 Large Egg (beaten): Binds the ingredients together.
- 1/2 tsp Almond Essence: Enhances the almond flavor.
- 1 tsp Lemon Juice: Adds freshness and balances the sweetness.
Instructions
Step 1. Sift the Icing Sugar
In a large mixing bowl, sift the icing sugar to remove any lumps. Add the caster sugar and ground almonds, stirring to combine.
Step 2. Add Almond Essence and Lemon Juice
Add the almond essence and lemon juice to the dry mixture, stirring to evenly distribute the flavors.
Step 3. Mix in the Beaten Egg
Gradually add the beaten egg to the almond mixture, mixing thoroughly until the ingredients come together to form a stiff dough. You may not need the entire egg, so add it gradually until the marzipan reaches your desired consistency.
Step 4. Knead the Marzipan
Dust a clean surface with a little icing sugar, then turn the marzipan dough onto it. Knead it lightly until smooth and pliable. Avoid over-kneading, as this can make the marzipan oily.
Step 5. Wrap and Store
Form the marzipan into a ball or disc, then wrap it tightly in plastic wrap. Store in an airtight container in a cool, dry place if using within a week, or refrigerate if keeping for longer.