Ginger Marmalade Cake
Brighten up your dessert table with this Ginger Marmalade Cake, a moist and aromatic treat that beautifully balances sweet and spicy flavors. Infused with ground ginger and studded with chunks of crystallized ginger, this cake offers a warm, zesty kick that's perfectly complemented by the tangy sweetness of orange marmalade folded into the batter. This simple yet indulgent recipe comes together in just over an hour and is ideal for afternoon tea, holiday gatherings, or anytime you crave a citrusy twist on classic ginger cake. Finished with a light dusting of icing sugar, this golden-hued bake is as stunning as it is delicious. Perfectly portioned for eight servings, it's the ultimate homemade comfort in every slice!
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 150 grams unsalted butter
- 150 grams caster sugar
- 2 large eggs
- 2 teaspoons ground ginger
- 1.5 teaspoons baking powder
- 50 milliliters whole milk
- 150 grams orange marmalade
- 50 grams crystallized ginger (chopped)
- 1 tablespoon icing sugar (for dusting, optional)
Instructions
Preheat your oven to 180°C (350°F) or 160°C (320°F) if using a fan oven. Grease and line a 20cm (8-inch) round cake tin with parchment paper.
In a large mixing bowl, cream the unsalted butter and caster sugar together until light and fluffy using an electric mixer or a wooden spoon.
Beat in the eggs, one at a time, ensuring each is well incorporated before adding the next.
In a separate bowl, sift together the all-purpose flour, ground ginger, and baking powder. Gradually fold the dry ingredients into the wet mixture.
Add the milk and gently stir until the mixture is smooth and well combined.
Fold in the orange marmalade and chopped crystallized ginger until evenly distributed throughout the batter.
Pour the batter into the prepared cake tin and smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a skewer inserted into the center comes out clean.
Allow the cake to cool in the tin for 10 minutes, then turn it out onto a wire rack to cool completely.
Once cooled, dust the top with icing sugar if desired, slice, and serve.
Nutrition Facts
Calories |
408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.0 g | 22% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 134 mg | 6% | |
| Total Carbohydrate | 58.4 g | 21% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 36.3 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 32 mg | 2% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 75 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
