Gingerbread Cake with Marzipan
Time for Gingerbread cake... It is fantastic. It is so rich and spicy! The creamy chocolate topping, marzipan and dried prune jam make this Gingerbread extra festive for holiday celebrations.
- plain flour - 320g
- cocoa powder - 30g
- caster sugar - 180g
- honey - 180g
- unsalted butter - 120g (melted)
- eggs - 2
- baking powder - 2 teaspoons
- buttermilk - 200ml
- ground ginger - 1 teaspoon
- ground cinnamon - 1 teaspoon
- ground cloves - ½ teaspoon
- ground nutmeg - ½ teaspoon
- ground allspice - ½ teaspoon
- salt - a pinch
- marzipan - 200g
- dried prune jam - 200g
- fresh cream - 200ml
- dark chocolate - 200g
- Place the eggs and sugar into a large bowl. Using an electric whisk, beat until light and fluffy, few minutes. Gently add honey and beat together.
- Gradually add melted butter. Stir until thoroughly blended.
- Sift the flour, baking powder, cocoa powder and mixed spices into eggs mixture. Add buttermilk and pinch of salt. Mix together gently with a wooden or plastic spoon.
- Preheat the oven to 170°C.
- Line the base of the tin with parchment and place it inside the tin (22cm round springform cake tin, 4-5cm deep or rectangular 20x30cm tin). Pour in the cake mix and smooth with palette knife.
- Bake for 40 minutes until golden and well risen, and a skewer inserted into the centre of a cake comes out clean.
- Once it’s done, remove from the oven and place on a wire rack to cool.
- When completely cold split the cake in half horizontally. Roll out the marzipan on the cake size and put it on the bottom half and spread it with jam. Then sit the other half on top.
- Meanwhile prepare chocolate topping: pour the fresh cream into a small saucepan over medium heat and cook, stirring occasionally, until the liquid comes to a boil. Remove from heat and add crushed chocolate. Stir to dissolve chocolate about10 minutes. Pour the chocolate cream over the cake and smooth. Transfer to a serving plate or cake stand.