After my marmalade weekend a few weeks ago I’ve got plenty of the golden preserve to use up, so decided I could afford to incorporate some into a cake – and I wasn’t disappointed with my kitchen experiment. It pairs perfectly with the heat of stem ginger, while a sticky glaze completes this comforting, properly Wintery marmalade and ginger cake – ideal for this dreich weekend – inspired by the retro bakes in my Bero book. You can use shop bought marmalade too. To make it, you will need:
150g self-raising flour
25g ground almonds
2 balls of stem ginger, chopped into small pieces, and one tsp ginger syrup from the jar
100g butter, softened
75g muscovado sugar
2 eggs, beaten
Grated zest and juice of one large orange, reserving 60ml for the glaze
For the glaze:
1 tbsp marmalade
1 tsp ginger syrup
60 ml orange juice.
Preheat the oven to Fan 160C/ Gas 5 and grease and line a 20cm round tin. Cream the butter and sugar until light and fluffy, then add the eggs, one at a time, adding a little flour with each to stop the mixture curdling. Add the marmalade and orange zest, juice and chopped stem ginger and syrup, then fold through the dry ingredients. Spoon into the prepared tin and level the surface.
Bake for 50 minutes to one hour, until a skewer inserted in the middle comes out clean. Cool slightly on a wire rack while you make the glaze. Gently heat the marmalade, juice and ginger syrup over a low heat until smooth and runny. Pour over the top of the warm cake and leave to soak in a little.
Serve with a spoonful of yoghurt or even warmed with custard for a tempting Winter dessert.
What are you making this weekend?
Click here for my other orange recipes.