Sticky Marmalade & Ginger Cake

Recipe by Claire Connor

The flavoursome Nadorcott Clementine is perfectly complemented by the warm spice of ginger in this syrupy cake. It is lovely served while still slightly warm from the oven with a generous spoonful of crème fraiche and a sprinkling of toasted flaked almonds. Alternatively, serve at room temperature for a teatime treat.

Ingredients (serves 8)

  • 3 small oranges
  • 2 tablespoons demerara sugar
  • 180g unsalted butter at room temperature, or baking spread
  • 180g golden caster sugar
  • 3 eggs
  • 4 tablespoons Single Variety Co Nadorcott marmalade
  • 180g self-raising flour
  • 40g ground almonds
  • 1 tablespoon and 1 teaspoon ground ginger
  • 60g stem ginger, finely chopped
  • 1 tablespoon syrup from the stem ginger jar
sticky marmalade & ginger cake

Directions:

  1. Preheat the oven to 180°C. Grease the base and sides of a 20cm deep loose-bottomed round cake tin.
  2. Sprinkle the demerara sugar over the base of the tin. Thinly slice 2 of the oranges and arrange the slices in a single layer over the sugar.
  3. Cream together the butter and caster sugar until light and fluffy. Add the eggs, one at a time, making sure they are fully incorporated after each addition. Scrape down the sides of the bowl as needed. Mix in 3 tablespoons of the marmalade.
  4. Sift the flour and fold it in along with the ground almonds.
  5. Add the tablespoon of ground ginger, stem ginger, and the zest and juice from the remaining orange and mix to incorporate.
  6. Pour the batter into the tin and level the surface with a spatula. You may like to put a baking tray on the shelf beneath the cake, just in case your tin leaks orange juice while baking. Bake for 50 minutes, but check the cake after 35 minutes and if it looks like the surface is browning too quickly cover the tin with foil and continue to bake for the remaining time. 
  7. Allow to cool in the tin for 10 minutes, then quickly and carefully invert the cake on to a serving plate and allow to cool for 10 minutes further.
  8. While the cake is cooling, gently warm the remaining tablespoon of marmalade along with the tablespoon of ginger syrup, teaspoon of ground ginger and a tablespoon of water. Once on the serving plate, pierce the cake all over with a skewer then spoon the syrup mixture over it. Serve and enjoy!

Our Nadorcott Marmalade is available to buy online here