This cake was born during a night out with friends. It was one of those nights when we threw caution to the wind and drank cocktails! Crazy, I know! (We don’t get out much these days).
I indulged in an Amaretto and Ginger Ale. Goodness, it was good. My friend, let’s call her Tallulah, (that’s the name she wanted to be known by if I ever wrote this post) said it would make a good cake. Ginger topped with a layer of marzipan.
I got to it that very week. The ginger cake topped with marzipan was good but not great. A couple of weeks later and I felt inspired enough to try again. Adding the marzipan into the batter makes for a deliciously moist cake and the combination of pieces of chewy, zingy crystallised ginger and soft, comforting marzipan is a winner.
This cake is perfect for this time of year because it just shouts Christmas to you. It’s also a good way to use up your marzipan trimmings from the Christmas cake. This cake will last at least a week. So it’s a good cake to have around at Christmas to share with visitors. Thank you Tallulah, for the inspiration (and for a great night out).
125g dark muscovado sugar
2 tsp ground ginger
1 tsp ground cinnamon
¼ tsp ground cloves
200g black treacle
200g golden syrup
2 tsp baking powder
300g plain flour
60g crystallised ginger, chopped into small chunks
150g marzipan (made like the recipe here with 1 tbsp Amaretto added in place of the lemon juice and almond extract, or shop bought), chopped into chunks
Preheat the oven to 170°c, gas mark 3 or use the baking oven of the Aga. Line a tray that measures 30cm x 20cm x 5 cm (the Aga half roaster) with foil or silicon liner. If you are using foil, butter well.
Place the butter, sugar, spices, syrup and treacle in a pan and heat until melted. Take off the heat and stir to combine. Beat the eggs lightly. Add the eggs and the milk to the syrup mixture and stir well to combine. Sift the flour and baking powder into a large bowl and add the liquid to the flour. Mix well. Add the chopped crystallised ginger and the marzipan and pour the mixture into the tin.
Bake in the preheated oven for 45 minutes to an hour until lightly springy to the touch. Be careful not to overcook it. Leave to cool in the tin. Wrap in fresh foil and eat a slice whenever you feel the need to indulge.