Ginger marmalade cake
- Published: 23 Jan 24
- Updated: 25 Mar 24
Debora Robertson’s ginger marmalade cake will make your home smell wonderful and is so easy to make. Just weigh out the dry ingredients and the wet ingredients, stir them together, then bake.
Debora says: “I like to use a chunky marmalade for this, but you can use whatever you have or like. It keeps well in a tin and, in fact, the un-iced cake is even better after a couple of days.”
For your next bake… Try Debora’s simple chocolate, blood orange and hazelnut cake.
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Ingredients
- 250g unsalted butter, plus extra to grease
- 250g light muscovado sugar
- 100g black treacle
- 120g marmalade
- Finely grated zest 1 unwaxed orange
- 2 medium free-range eggs, lightly beaten
- 350g plain flour
- 2 tbsp ground ginger
- 2 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp freshly ground black pepper
- ½ tsp fine salt
- ¼ tsp ground cloves
- 120g stem ginger (about 8 balls), chopped
For the glaze
- 2 tbsp orange juice
- 2 tbsp syrup from the jar of stem ginger
- 1 tsp lemon juice
For the icing
- 150g icing sugar, sifted
- 3-4 tbsp orange juice
- 1 tsp syrup from the jar of stem ginger
- Chopped stem ginger and some finely pared strips of zest from an unwaxed orange to decorate
You’ll also need
- 23cm springform cake tin
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Method
- Grease the cake tin with butter and line with baking paper, then grease the paper too. Heat the oven to 140°C fan/gas 3.
- To make the cake, put the butter, sugar and treacle in a pan and heat gently, stirring occasionally, until melted together. Stir in the marmalade and orange zest, then remove from the heat and when just tepid, stir in the eggs.
- In a large bowl, whisk together the flour, ginger, baking powder, cinnamon, pepper, salt and cloves, then stir in the stem ginger. Pour the treacle mixture over the dry ingredients and stir it all together with a rubber spatula. When well combined, pour the mixture into the cake tin and bake for 45-50 minutes or until a toothpick pushed into the middle of the cake comes out with only a few damp crumbs.
- As soon as the cake comes out of the oven, mix all the ingredients for the glaze together and brush it over the top of the cake. Leave to cool for 5 minutes before removing the cake from the tin. Put it on a wire rack to cool completely.
- Once the cake has cooled, whisk together the icing sugar, orange juice and stem ginger syrup and drizzle the icing all over the cake. Scatter over the chopped stem ginger and pared strips of orange zest to decorate.
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- Recipe from February 2024 Issue
Nutrition
Nutrition: per serving
- Calories
- 587kcals
- Fat
- 22g (13g saturated)
- Protein
- 5.1g
- Carbohydrates
- 91g (64g sugars)
- Fibre
- 1.7g
- Salt
- 0.4g
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Wowzer this cake is an explosion of tastes so moist delicious hot or cold. I would say that mine took 1 hour 15 to cook on the fan assisted temperature given which seemed quite a low temperature
My eyes and taste buds did the voting!