Ginger marmalade cake

Name: Ginger marmalade cake
Prep time: 25 min
Cook time: PT45-50M
Total time: 1 h 10 min
Yield: Serves 8-10
Cuisine: British recipes
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

By: Debora Robertson

Published: 23 Jan 24
Updated: 9 May 24

Test kitchen approved

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.

Serves 8-10
Hands-on time 25 min . Oven time 45-50 min, plus cooling

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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

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.

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

Making delicious cakes just got a whole lot easier with this 23cm springform cake tin! Featuring a quick-release clasp and loose bottom, this handy addition to your kitchen will help you bake like a pro.

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