Ingredients
- 175 g ground almonds
- 90 g white sugar
- 90 g Demara Sugar
- 1 --- large egg
- 1 tsp brandy
- 2-3 drops almond oil
Accessories you need
-
Butterfly
buy now -
Spatula TM5/TM6
buy now
Share your activity
I'm cooking this todayRecipe's preparation
If using raw almonds, measure first in TM bowl, remove to a small bowl and cover with boiling water for 5 min. Preheat oven to 180 degrees C. Pop each almond out of its skin and place on a baking tray. place in oven for 5-6 min to dry out. Let cool. Then mill 10 seconds/ Speed 7. set aside.
Measure sugars into TM bowl. Mill 1 min/ Speed 10.
Scrape down TM bowl.
Crack the egg and add to TM bowl. Mix 3 seconds/ speed 3.
Add the Butterfly then cook 5 min/ 80 degrees/ speed 2.5
When finished cook further for 5 min/ 90 degrees/ speed 3
The mixture will be light in colour and fluffy.
When finished, add brandy and a few drops of Almond oil. (you can leave this out of you dont have any at hand)
Then whisk, with the MC removed for a further 10 min/ 0 degrees/speed 3.
Remove Butterfly and scrape down TM Bowl.
Add ground almonds and mix 10 seconds/speed 3.
Scrape down TM bowl and knead 2 min/
"Dough mode" Scrape out of the TM bowl and roll into logs.
Method
Tip
I have made this many times without the almond oil if I dont have any and it is fine.
Thermomix Model
-
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Could I sub brown sugar for the demerara sugar?
I searched and found a Nigella recipe for a Dark, fruity, boozy Christmas Cake... I think this almond icing will be the 'topping' on the cake. Thanks for sharing. Will post my results closer to Christmas 2017...
Has anyone done this in a TM 31? Is there any difference?
I doubled this recipe to cover a 24cm round fruit cake. My husband, who loves marzipan, has just been RAVING about how beautiful this is. Thank you so much for sharing, just took my awesome fruit cake to a whole new level.
Great result for my Christmas cake - made the perfect amount thx for sharing
This is fabulous and so easy. I doubled the recipe, whizzed the sugar for an extra 30 secs, added 2 minutes to step 4 and 5 and didn't see the suggestion about increasing the cooling time so just did the rest as is. Have used it to cover a 24 cm Christmas cake. First time I've ever made marzipan. It was the perfect consistency for rolling out. I put the marzipan straight onto the, icing sugar dusted, rolling surface and on the top of the marzipan so it wouldn't stick to anything. I left it there while I brushed the cake with apricot jam and used the marzipan to fill in any holes in the cake and even out the shape of the cake. Then I rolled out the rest and covered the whole cake. Am leaving it to dry out for a week or so before I add the plain icing. Oh and I only had almond essence so used that.
Brilliant recipe, just what i was looking for, thanks for sharing!
Worked a treat - left out the brandy and almond oil and it is still fantastic. I made to include in a stollen.
Natcon, I have not tried to make a double batch. I am thinking that if you did try, maybe at step 6 let it run for longer than 10min to ensure the mixture is properly cooled.
Let me know how you go.
Meg
Would the recipe double to ice a Christmas cake? Or would that be enough?
Are you sure to delete this comment ?