- 200g/7oz cream cheese
- 50g/1¾oz stem ginger, finely chopped
- 1tbsp stem ginger syrup
- 1 vanilla pod, seeds scraped out
- 150g/5½oz marzipan
- 2 peach halves
- 75g/2¾oz ready-made filo pastry
- 25g/1oz unsalted butter, melted
- 2 mint leaves
- 1 tbsp cinnamon for dusting
- To make the cinnamon fingers, preheat the oven to 200C/400F/Gas 6.
- Lay two squares of filo on a floured surface. Brush one with melted butter and sprinkle with cinnamon. Place the other square over and repeat the brush and sprinkle process.
- Cut into three inch by one inch fingers. Place on a non-stick baking-sheet and bake for five minutes.
- To make the ginger cake, mix together the cream cheese, stem ginger, syrup and vanilla seeds in a large bowl.
- Set a three inch chef's ring in the centre of a plate. Spoon in the mixture packing it down well. Use a palette knife to flatten the top.
- Release and remove the ring by gently warming the edges with a mini blow torch or sliding a knife around the inner edges.
- Roll the marzipan into a long thin strip. Wrap the marzipan strip around the cake. Lightly caramelise the marzipan wrap with a mini blow torch.
- To serve, place the cinnamon fingers on top of the cake. Garnish with the cake with 2 mint leaves and place the peach halves beside.