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Sarah L Samuels

Clementine & Ginger Marmalade Loaf Cake

I recently made some Clementine and Ginger Marmalade and I decided I would make a marmalade cake with it. I decided to add some stem ginger to the cake as thought the chewy bits of ginger would compliment the marmalade flavour.




I think if your not that keen on marmalade you will still enjoy this delicious citrus cake with little bursts of ginger and a sticky marmalade topping. It has a similar texture to a Madeira cake and is a classic loaf cake that I

have given a slight twist with the stem ginger.


It is a lovely cake to enjoy in the afternoon with a cuppa and the ginger just adds a bit of warmth on a chilly day.


Start by pre-heating the oven to 180°C (160°C fan). Grease and line a 2lb tin with baking parchment.



Put the butter and sugar in the bowl of a stand mixer with the beater attachment fitted.



Mix until light and fluffy.



Add the eggs one at a time, mixing well after each addition.



Add the flour and ground almonds, then mix until smooth.



Then add the marmalade, stem ginger and milk. Mix until fully incorporated.



Put the mixture into the prepared loaf tin and level the top with a small spatula.




Bake in the pre-heated oven for 55-60 or until a cake tester comes out clean.



Warm the marmalade in a small pan or microwave then brush over top as soon as the cake is out of the oven.




Leave to cool completely in the tin before removing and cutting into slices to serve.




Clementine & Ginger Marmalade Loaf Cake


Sarah’s servings: 10

Sarah’s skill: Easy

Baking time: 55-60 minutes


INGREDIENTS

175g unsalted butter, softened

175g caster sugar

3 large eggs

275g self-raising flour

50g ground almonds

2 pieces stem ginger, chopped

2 tbsp milk


2 tbsp clementine & ginger marmalade, topping


METHOD

  1. Pre-heat the oven to 180°C (160°C fan). Grease and line a 2lb tin with baking parchment.

  2. Put the butter and sugar in the bowl of a stand mixer with the beater attachment fitted. Mix until light and fluffy.

  3. Add the eggs one at a time, mixing well after each addition.

  4. Add the flour and ground almonds, then mix until smooth.

  5. Then add the marmalade, stem ginger and milk. Mix until fully incorporated.

  6. Put the mixture into the prepared loaf tin and level the top with a small spatula.

  7. Bake in the pre-heated oven for 55-60 or until a cake tester comes out clean.

  8. Warm the 2 tablespoons of marmalade in a small pan or microwave then brush over top as soon as the cake is out of the oven.

  9. Leave to cool completely in the tin before removing and cutting into slices to serve.


Equipment Used







SARAH’S EXTRA SLICE


You can make this cake with any flavour of marmalade.


You could use crystallised ginger as an alternative to stem ginger.


You can freeze this cake up to 3 months.


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