Directions

1. Preheat the oven to 180°C/160°fan/Gas 4

2. Grease a 20cm (8in) square cake tin
3. Line the tin with foil, making a pleat in the centre to the height of the tin (supported with cardboard) to divide in half

4. Grease the foil

5. Beat the butter and sugar together until light and fluffy
6. Gradually beat in the eggs and flour alternately until smooth
7. Transfer half the mixture to another bowl
8. Fold coffee essence into one half and milk into the other half
9. Spoon the coffee-flavoured mixture into one side of the tin and the plain mixture into the other side

10. Bake for 30-35 minutes until risen and firm to the touch, then turn onto a wire rack to cool

11. Trim the cakes to the same size and cut both in half lengthways
12. Spread the side of one brown piece of cake with marmalade and gently push together with a plain piece
13. Brush more marmalade on top of both and place the remaining brown piece on the plain piece and vice versa
14. Dust a sheet of non-stick baking paper with sifted icing sugar and roll out the marzipan until large enough to wrap around the cake
15. Spread the marzipan with marmalade and carefully roll around the cake, smoothing in place
16. Trim off excess marzipan then crimp along the edges
17. Decorate with crystallised ginger, if using.