I was craving cake so badly at the weekend that I just had to give in and bake one, there was no point resisting! Besides, I spent a good portion of my weekend re-organising the kitchen (no small task!) so I think that cake was well deserved. To make a bit of space in the cupboard I decided to use up one of my jars of clementine marmalade and make a marmalade and ginger cake. This is a beautifully soft and moist cake with a lovely orange flavour and a hint of warm ginger.
You obviously don’t need to use clementine marmalade for this, that is just what I had lots of, just use whichever one you like. There is marmalade both in and on top of the cake so it is a great way to use up a jar if you happen to have a stock of it. The ginger flavour comes from both dried and grated fresh ginger in the cake and a ginger drizzle on top, it isn’t overpoweringly gingery as I didn’t want to mask the orange, particularly as the clementine marmalade has a more delicate flavour than regular orange, but it does give a nice warmth and you can always add an extra spoonful if you want the flavour to come through more strongly.
The marmalade keeps the cake nice and moist so it will keep well for a few days in an airtight container, ready to have with a cup of tea whenever the craving strikes.
PS. Any bits that look like a little hair sticking out of the cake are actually strands of fresh ginger!
Marmalade And Ginger Cake
- 175 g (2/3 cup + 1tbsp) butter unsalted, softened
- 200 g (1 cup) caster sugar
- 180 g (1 1/2 cups) plain flour
- 2 tsp baking powder
- 80 g (2/3 cup) ground almonds
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 3 large eggs
- 100 g (3.5 oz) marmalade
- finely grated zest of 1 orange
- 1 heaped Tbsp finely grated fresh ginger
- 2 tbsp milk
- 125 g (4.5 oz) marmalade
- 2 tbsp fresh orange juice
- 75 g (3/4 cup) icing (powdered) sugar sifted
- 1/4 tsp ground ginger
- 1 tbsp milk
Preheat the oven to 180C/350F/gas mark 4. Grease a deep 20cm(8in) round tin and line the base with baking parchment.
Whisk together the butter and sugar with an electric mixer until pale and fluffy. In a separate bowl sift together the flour, baking powder, ground almonds, ginger and cinnamon.
Whisk the eggs into the butter mixture one at a time, adding a spoonful of the flour mixture with each one and beating well after each addition.
Fold in the rest of the flour mixture along with the marmalade, orange zest, ground ginger and milk until well combined then transfer the mixture to the prepared tin and spread level.
Bake for 45-60 minutes until a skewer inserted into the centre comes out clean. You may need to loosely cover the top of the cake with tin foil halfway through baking to prevent it from browning too much.
Leave the cake to cool in the tin for 15 minutes then turn it out onto a wire rack and leave to cool completely.
Gently warm the marmalade and orange juice together until runny then spread all over the top of the cake.
Sift the icing sugar and ground ginger into a bowl and stir in the milk to form a slightly runny icing. Drizzle the icing all over the top of the cake and serve. Store in an airtight container.