CELEBRATION CAKE TOPPING USING MO’S SUGAR AND EGG FREE MARZIPAN
16th December 2021
Category
Classical & MKD Recipes
Fat: 55.80g Protein: 21.10g CHO: 6.90g
Kcal: 614 MKD 6.90g CHO TOTAL
Notes
Mo’s tip: It will keep well out of the fridge once you have used it.
This amount will easily cover the top of an 8-inch round cake, double the amount for full coverage.
Leave it to dry before adding fondant topping just as you would with regular marzipan.
If you use this recipe to replace the SUKRIN sugar free marzipan used in the recipe for the celebration cake toppings, the values will change.
ALLERGENS: Nuts
Ingredients
- 100g Ground almonds
- 85g ICING sweetener – SUKRIN, or a powdered sweetener of your choice, preferably one that is 1:1 sweetness of sugar
- 8g Almond extract
- 2g Vanilla extract
- 20g Cold water
Instructions
- Place the ground almonds and sweetener in a food processor and mix for a few seconds.
- Add the vanilla extract with 10g of the water and mix for a second or two, then gradually add more water until you get a nice smooth dough. As soon as it starts to come together stop the processor and bring together by hand on the work surface.
- Wrap in cling film and keep in the fridge for a few hours, or overnight.
- Roll out to cover the cake, or use to makes sweets etc.
© 2025 Copyright Matthews Friends. Check if this recipe needs to be adapted to your individual prescription. Your dietitian can help you to do this and Matthew’s Friends cannot be held responsible if you do not check if this recipe is suitable. Please ensure that you check product labels for values to make sure they are correct. PLEASE DO NOT ATTEMPT ANY TYPE OF KETOGENIC DIET WITHOUT MEDICAL SUPERVISION.
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CLICK HERE FOR DISCOUNTS.