Marmalade Ginger & Blood Orange Loaf Cake
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
A sticky, warmly spiced fluffy marmalade, ginger and blood orange loaf cake which is just as good for tea as it is for dessert.
Course:
Cakes, Tea Time
Cuisine:
British
Keyword:
blood orange loaf cake
Servings: 8
Ingredients
- 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
Instructions
-
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
Recipe Notes
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.