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Erica Leahy’s marchpane cake is remarkably seductive. Extravagant, but also curiously demure. It’s topped with a sinfully thick layer of marzipan, candy as icing. The cake itself appears dense, but tastes surprisingly ethereal, butter mixed with air and sugar and a breeze of almonds.
Take Almonds, and blanch them out of ſeething water, and beat them till they come to a fine Paſte in a ſtone Mortar, then take fine ſearſed Sugar, and ſo beat it all together till it come to a perfect paſte, putting in now and then a ſpoonfull of Roſe-water, to keep it from Oyling; then cover your Marchpane with a ſheet of paper as big as a Char…
If making a traditional Marchpane, cut a large circle turn up the edge and, using a fork, mark a pattern as for the edge of a pie. Any remaining paste can be cut into fancy shapes such as hearts or diamonds. Place all on a baking sheet ready for drying. Alternatively, cut all the paste with a 75mm (3in) round biscuit cutter.
1 Star: Needs a do-over. Marchpane is an early version of what we call marzipan. Both are made from ground almonds, sugar, and water (usually rose water). The difference is in how they are used. These days, we tend to think of marzipan as just decoration or icing.
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