Spiced pecan marzipan
An average of 5.0 out of 5 stars from 1 rating
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Makes enough to thickly cover an 18cm/7in round cake
- Dietary
- Dairy-freeVegetarian
Dan Lepard's pecan marizpan gives a richer, more grown-up taste to your cakes than regular almond marzipan.
Ingredients
- pecanspecans: 200g/7oz finely ground pecans, or half walnuts and half pecans
- icing sugar: 100²µ/3½´Ç³ú icing sugar
- brown sugar: 125g4½oz soft brown sugar
- egg yolks: 3 free-range egg yolks
- glucose: 2 tsp liquid glucose
- honey: 1 tbsp honey
- 1 tsp glycerine
- cinnamon: 1-2 tsp ground cinnamon
- vanilla extract: 2 tsp vanilla extract
Method
Combine the ground pecans and icing sugar in a bowl and mix together.
In a saucepan, whisk together the brown sugar, egg yolks, glucose, honey, glycerine, cinnamon and vanilla, then cook over a low heat whisking constantly until pale, light and piping hot.
Pour this over the pecan mixture and stir well to make a smooth paste. Wrap well and leave until cold before using.
