Today felt like a cake baking day. After spending the day with William Reavell yesterday learning how to photograph and style food, I really wanted to put my cake making and photography skills to the test. Next month this blog will be FIVE years old, so I thought it was about time I upped my game in taking pictures of food. They are no longer going to be taken using my auto settings, so watch this space…
This cake was inspired by a recipe from Diana Henry. I have a backlog of marmalade from last year and before I make a start on this year’s batch, I wanted to find a cake which would benefit from the addition of this wonderful bittersweet confection that I have in abundance.
I have adapted the recipe in a couple of ways by using spelt flour, which I love to use in my banana spelt pecan loaf, and by adding in both freshly grated and ground ginger. The warm spiciness of the ginger is the perfect partner to the marmalade in this wintery wonder of a loaf cake.
If you decide to try making this marmalade, ginger and blood orange loaf cake, I would recommend you enjoy it with freshly sliced blood oranges and thick creme fraiche flavoured with orange zest or marmalade. But, when the cake is just baked and still warm, nothing could be better than enjoying it with a steaming jug of custard.
Here are a few more more recipes including marmalade and blood oranges from around the web:
Blood orange, olive oil & cardamom syrup cake – Nutmegs Seven
Parsnip & lime marmalade cake – Food to Glow
Sugar free blood orange cake – Rough Measures
Marmalade cake with orange icing – Well Worn Whisk
Mini blood orange cakes – Tin & Thyme
Chocolate chip marmalade cakes – Fab Food 4 All
I am linking my marmalade, ginger and blood orange loaf cake to Alphabakes (The more than occasional baker & Caroline makes), Perfecting Patisserie (Baking Queen) and Tea Time Treats (The Hedgecombers & Lavender & Lovage).
Marmalade Ginger & Blood Orange Loaf Cake
- 175 g unsalted butter softened
- 175 g light brown muscovado sugar
- 2 eggs
- 2 tsp ground ginger
- 1 tbsp freshly grated ginger
- pinch of salt
- 100 g Seville orange marmalade
- 1 blood orange zest & juice
- 100 g spelt flour sifted
- 75 g plain flour sifted
- 2 tsp baking powder
- 2 tbsp Seville orange marmalade for the cake glaze warmed through in a saucepan until melted
- Pre-heat the oven to 170 degrees
- Line a 2lb loaf tin with baking parchment
- Place the butter and sugar in a food processor/mixer and cream together until blended
- Add in the eggs, one by one, then continue to beat the mixture
- Next, add the ginger powder, fresh ginger and marmalade, orange zest and juice then beat again
- Finally fold in the flours, salt and baking powder. Combine until the mixture is well blended
- Pour the cake batter into the loaf tin and bake for between 50-60 minutes until a skewer/knife inserted into the cake comes out clean
- Spoon over the marmalade glaze and spread to cover the top of the loaf cake
- Enjoy warm with custard or cold with clotted cream ot creme fraiche flavoured with marmalade/orange zest
This cake is equally good served warm from the oven or at room temperature. It is a good way of using up any surplus home made marmalade.