I created this marzipan to use as a topping for my Goody Two-Shoes Christmas Cake, which I originally created for some diabetic friends, to give them cheer at Christmas. You can easily colour small parts of the finished marzipan in order to then create holly leaves; ivy leaves; star shapes; berries like I have (See below) or you can do something different! Whatever takes your fancy….. The great thing with this sugar-free version is it is much less sweet and still full of deliciousness!

Preparation and setting time :- 10-15 minutes
Quantity :- approx. 500g
Equipment
Weighing Scales - Large Mixing Bowl -  Measuring Teaspoon -  Citrus Juicer -  Old-fashioned Tablespoon

Ingredients
1 lb / 400g Organic Ground Almonds - 3 teaspoons Almond Extract - Juice of 1 Large Lemon or 1 ½ Small Lemons  - 7 tablespoons Agave Syrup

Method

1. Put all ingredients in a large bowl
2. Mix well together
3. Finish by hand to mould into a ball
4. See overleaf for step-by-step images of how to best roll out this marzipan without, of course, using icing sugar etc!
5. When rolling out – put between a large sheet of cling film, then carefully remove one piece and then place on top of the cake (see images below for the different stages).
6. Carefully peel off the top layer and lay on the cake – be careful as it is less robust than “normal” marzipan and can come apart easily. Then cut around the edge neatly (See below for step-by-step imagery.)
7. Once you have covered your cakes with the raw marzipan, divide the remaining marzipan and colour them to make into holly and ivy leaves and berries and stars

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