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Spiced pecan marzipan

Prepare: less than 30 mins
Cook: less than 10 mins
Serve: Makes enough to thickly cover an 18cm/7in round cake
Dietary: Dairy-free Vegetarian

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

Ingredients

200g/7oz finely ground pecans, or half walnuts and half pecans
100g/3½oz icing sugar
125g4½oz soft brown sugar
3 free-range egg yolks
2 tsp liquid glucose
1 tbsp honey
1 tsp glycerine
1-2 tsp ground cinnamon
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.