Ginger Marmalade Cake

This month’s recipe comes from “delicious Magazine”. This 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.

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

ared 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.