Line a 12-section bun tray with paper cases. Put the butter, sugar, ginger, eggs, flour, baking powder and nutmeg in a bowl and beat with a hand-held electric whisk for about a minute until smooth and creamy. Stir in the fruit and any liquid until evenly mixed.
Roll 100 g (3½ oz) of the almond paste into a log shape, about 6 cm (2½ inches) long, and cut into 12 slices. Divide half the cake mixture between the cases and level with the back of a teaspoon. Place a paste slice over each. Cover with the remaining mixture.
Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for about 25 minutes until just firm to the touch. Transfer to a wire rack to cool.
Roll out the remaining paste thinly on a work surface lightly dusted with icing sugar. Cut out 12 rounds with a 5 cm (2 inch) cookie cutter. Brush the cakes with the ginger syrup and cover each with a paste round. Flatten a small piece of paste into a thin ribbon and roll up to make a rose. Position on the cake centre. Repeat for the remaining cakes. Put on a baking sheet and heat under a moderate grill, watching closely, until lightly toasted.