As you may know, I made a batch of Seville orange and ginger marmalade a couple of weeks ago and since then I have been looking for interesting ways to use it. I have made marmalade cake a number of times over the years and it’s really good. The marmalade that I had made included ginger so I decided to add a bit of crystallized ginger to the cake mix. What a good idea – it turned out really well! Of course you could omit it if your marmalade doesn’t include ginger or you don’t like ginger!
As I am writing this, I am listening to the Radio and they are discussing ‘juncture loss’ and the origin of the word “Orange”. The word “orange” derives from the Arabic word “naranj”. Sometime in the 14th Century it arrived in English language as “narange” and gradually the initial ‘n’ was lost. A “narange” became an “orange”. The same was the case for the word apron which was originally a “naperon” and “nickname” which was originally “ekename” (“eke” meaning ‘additional’ – makes much more sense now!). Well you learn something new everyday.
I do wonder though if I ought to stop listening to the radio whilst I cook and write. I find that I spend an inordinate amount of time googling ‘interesting’ facts rather than writing about the food I’ve just cooked 
! I’ve also been known to burn things as I’ve wandered off to look something up rather concentrating on the task in hand.
Anyway, ‘Narange Marmalade’ or ‘Orange Marmalade’ you really should try this marmalade cake, it’s good! Whether you make it with the ginger or without the ginger is up to you but I do think that this will be a cake that you try time and again. So perhaps try both ways!
Marmalade Cake
Ingredients
- 2/3 orange and ginger marmalade (220g)
- 1/2 chopped crystallized ginger (75g)
- 2 tablespoons orange juice
- 1 1/2 stick softened butter (170g)
- 3/4 cup granulated sugar (150g)
- 3 large eggs
- 1 1/2 cups flour (190g)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 5 tablespoons powdered sugar (icing sugar)
Instructions
- Preheat the oven to 180°C /160°C fan/ 350°F. Grease and line a 9 by 5 inch loaf tin.
- Chop the crystallized ginger into small pieces. Add 1/2 tablespoon of flour to the ginger and mix round to coat. This should help the pieces of ginger from all dropping to the bottom of the cake whilst cooking.
- In a medium bowl beat together the softened butter and sugar until light and fluffy and pale.
- Beat in one egg at a time to the butter/sugar mix. Between each egg you may need to beat in 1 tablespoon of flour to stop the mixture separating .
- Fold in the juice and half of the marmalade (the rest will be used for the glaze).
- Sift the flour, salt and baking powder into the bowl and add the crystallized ginger. Fold in the dry ingredients into the wet ingredients using a large spoon. Don't over mix the mixture.
- Spoon the mixture into your prepared loaf tin and bake in the middle of your oven for 50 - 55 minutes until the cake is golden and a cake tester poked into the middle comes out clean.
- Remove from the oven and place the cake (still in the tin) on a wire rack to cool whilst you make the glaze.
- Place the remaining marmalade in a small saucepan and warm through till it melts. Stir in the sifted icing sugar.
- Remove the glaze from the heat and spoon over the top of the cake, letting it drip down the sides of the cake. Leave to cool before slicing - if you can!
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