Marzipan-Wrapped Ginger Cake with Cinnamon Fingers

A vegetarian ginger cake made with cream cheese and stem ginger, wrapped in marzipan and served with crisp cinnamon fingers.

Vegetarian Dessert Ginger Pastry Marzipan

Estimated Nutrition

Calories

1856.5

kcal / serving

1856.5 kcal total

Carbs

202.4g

per serving

202.4 g total

Fat

105.2g

per serving

105.2 g total

Protein

24.8g

per serving

24.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

150

Marzipan

CondimentsSauces

Stem Ginger Syrup

Dairy

200

Cream Cheese

Unsalted Butter

melted

Fruits

piece

Peach

halved

GrainsCereals

Filo Pastry

ready-made

NutsSeeds

piece

Vanilla Pod

seeds scraped out

piece

Mint Leaves

Cinnamon

for dusting

Vegetables

Stem Ginger

finely chopped

Method

Preheat the oven to 200°C.

Layer two filo squares, brushing each with melted butter and dusting with cinnamon.

Cut the pastry into 7.5cm by 2.5cm fingers and bake on a non-stick sheet for 5 minutes.

Mix cream cheese, stem ginger, syrup, and vanilla seeds in a large bowl.

Spoon the mixture into a 7.5cm chef's ring placed on a plate and flatten the top.

Remove the ring by warming the edges or using a knife-edge.

Wrap a thin strip of marzipan around the cake and caramelise with a blow torch.

Top with cinnamon fingers and serve with peach halves and mint leaves.