Apricot Jam or Red Currant
-Jelly
Water
-ALMOND PASTE-
3 1/2 c Confectioner’s Sugar; sifted
1 c Granulated Sugar
5 c Ground Almonds
4 lg Eggs
1 Lemon ; Juice of
1 ts Vanilla Extract
1 tb Rum
1 tb Orange-flower Water
Before icing the Irish Christmas Cake, smother a thin glaze over the top
and sides of the cake with either the apricot jam or red currant jelly,
thinned with a little water. (Adding the layer of jelly will help the
marzipan stick to the sides of the cake.)
Mix the sifted confectioner’s sugar with the granulated sugar and almonds
in a large mixing bowl.
In a separate mixing bowl, beat the eggs until frothy, then gradually add
the lemon juice, vanilla extract, rum, and orange-flower water into the
eggs.
Working first with a wooden spoon, mix the egg mixture with the dry
ingredients until a paste is formed. You will most likely finish blending
the mixture with your hands to make sure the marzipan is a smooth paste. Be
cautious while blending, because the marzipan must be a paste-like mixture.
If over-blended, the marzipan will be crumbly, making it impossible to roll
and mold.
After kneading the paste to the desired consistency, wrap it in wax paper,
cover it and leave it to stand for 24 hours. It will be easier to handle at
that time.
Roll the marzipan on a board that has been lightly dusted with
confectioner’s sugar. Form a 14-inch circle of marzipan. Drape the circle
of marzipan over the jelly-coated cake, trimming at the bottom as necessary
and gently pressing the marzipan onto the firm cake. Wrap the cake in foil
and store it in a dry, cool place for several days.
Tomorrow, you’ll learn how to finish the Irish Christmas Cake with Royal
Frosting.
Kitchen Staff Tip: You may prepare your marzipan with commercial almond
paste. Simply use 3, 7-oz. tubes of almond paste and roll, then drape the
marzipan as directed above. But we think that is nowhere near as fun and
rewarding as creating the entire concoction from scratch!
Yields
1 servings