How to 7: Make Marzipan- vegan, gluten-free

This is a lot easier than you might think! Home-made marzipan is great because the stuff you get in the shops, even if it is "natural" and doesn't contain any yellow colouring, invariably contains glucose-fructose syrup, which is often derived from grains like wheat.  It can be used to make little sweets, fill home made chocolates or go on a Christmas or wedding rich fruit cake.

To cover the sides and top of  a small fruit cake (double this amount for Cranberry Christmas Cake) you will need:
200g ground almonds
200g icing sugar (preferably unrefined)
3 tsps almond essence
2 tabs maple syrup/ agave nectar
1 tab water (only if you need it)

1:Mix sugar and ground almonds together in a large bowl.

2: Add the almond essence and stir well.

3: Next mix in the maple syrup/agave nectar...

4: ....And rub in with your fingers to make an even mixture. If it is too dry, add the water .

5: If the marzipan is a little too wet, you can add a bit more sugar at this stage. Pat into a ball and keep it wrapped in a sealed plastic bag until you need it.