Spiced pecan marzipan

Prep time less than 30 mins

Cook time less than 30 mins

Makes enough to thickly cover an 18cm/7in round cake

Dietary Vegetarian

Dan Lepard's pecan marizpan gives a richer, more grown-up taste to your cakes than regular almond marzipan.

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.

125g4Â½oz soft brown sugar

1-2 tsp ground cinnamon

2 tsp liquid glucose

1 tbsp honey

100g/3Â½oz icing sugar

200g/7oz finely ground pecans, or half walnuts and half pecans

2 tsp vanilla extract

3 free-range egg yolks

1 tsp glycerine

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