I love marzipan. I’ve been making it for years and have a few recipes that are pretty close to my heart, but there is always room for improvement!
You need apricot jam to make sure the marzipan sticks to the cake. What if you do not like apricot jam at all? What if you try to get apricot jam but can’t?
You have to find a better substitute for apricot jam else the marzipan won’t stick. It can turn into a moist mess if the fruitcake is wet.
The best substitutes for apricot jam are peach, cherry jam, or any other seedless jam that you like. Marmalade has an even texture and high amount of pectin, which also helps it work. It is possible to add honey or maple syrup in a small amount to make sure it doesn’t get dripped down the cake.
The apricot jam’s main purpose was to give a good flavor that pairs well with the almond flavour of marzipan. Once it’s cooled back down, its pectin content will allow it to become a jelly. The cake will be sealed better if the marzipan sticks to the jam. The substitutes that we are searching for should have the same qualities.
Peach or nectarine jam are a decent substitute for apricot jam since they are not far away in terms of flavor. The cake will have basically the same colors as before, and won’t be different.
Finding peach jam isn’t that hard compared to the more difficult finding of a fruit called nectarine. Adding dried fruit like apricot, pineapple and golden raisins to the cake would compliment the flavors.
The cherry jam is a nice twist on the apricot jam and it adds a lot of Christmas vibe. Cherries and winter have the same thing as oranges and winter.
A tiny amount of cherries under a thin layer of marzipan would be a nice surprise. It’s a plus that cherries seem to be good with marzipan from the start.
Try any jam you like, even if either option doesn’t sound good to you. It can be used as long as it is seedless. You can strain the seeds as well if you’re warming up and straining it.
The idea that raspberries would work well under marzipan has been suggested by some. We believe a mix of berries would be better, since strawberries would be too light and fresh. If you use redcurrant jam, it would work very well.
Jelly can be used, but it may not have enough juice to keep the cake sticking to it.
Another option is to use marmalade, which has a higher Pectin content. It is usually made of oranges and it tastes pretty Christmassy.
The only difference is that marmalade has a different texture than jam. Marmalade is very similar to someone pureeing a fruit and making something into a paste.
It should glide around the cake after you warm it up. This will create a stronger hold on the marzipan.
It’s nice to have warm honey for fruit cake. The only problem we can think off is how much it would drip down the side of the cake. It would be better to use honey a little more than usual because it could make the cake sticky.
It’s not necessary to warm maple syrup up to spread it on the cake, since it’s runnier than honey. They are not able to dry out completely, so the icing may not be very strong enough for it to stick to it.
Marzipan is supposed to keep fruitcakes moist. It wouldn’t stick to fruitcake so you need some jam to hold it together.
The cake is supposed to be more even after the marzipan is stuck. It will make the layer of icing look a bit more smooth.
The nuttier taste in the fruitcake is brought on by the nutty flavor of marzipan. It really adds more depth to the whole thing and makes people even more divided on Christmas cake. marzipan is even more special if you enjoy fruitcake or just have it.
Marzipan is one of those things that everyone loves. There are many ways to do it, but there is always room for improvement. It adds another level of complexity to your cakes. Hope other alternatives for it help you find new ideas!