200g Cooks’ Ingredients crystallised stem ginger, cut into pea-sized pieces
250g Cooks’ Ingredients white marzipan
200g essential Waitrose butter
300g light brown muscovado sugar
3 large eggs, 1 beaten
25g fresh root ginger, grated
200g Waitrose self-raising flour
1 cooking apple, peeled, cored and grated
Preheat the oven to 170C, gas mark 3.
Line a 20cm round, loose-bottom cake
tin with baking parchment
Melt the butter in a pan and stir in the
sugar. Allow to cool slightly, then beat in 2
eggs and the root ginger. Stir in the flour,
then the apple and crystallised ginger.
Turn the mixture into the tin, put this on
a baking sheet, then bake in the oven for
1 hour to 1 hour 15 minutes (cover with
baking parchment if it is browning too
quickly). When it’s cooked, a skewer will
come out with a few moist crumbs on it.
Heat the grill. Roll out 200g marzipan
to make a 20cm circle. Add the trimmings
to the remaining 50g marzipan and
shape into 11 marble-sized balls. Lay
the circle of marzipan on top of the
cake, and brush with some beaten egg.
Arrange the marzipan balls around the
edge and brush with more egg. Grill the
cake until the marzipan is patched with
golden brown. Leave to cool in the tin.
Keep fresh ginger in a bag in the
freezer instead of in the fridge.
It’s easy to grate just what you need
then return it to the freezer.
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