120g orange marmalade, plus 2 tbsp for topping
40g root ginger, peeled and grated
60g unsalted butter, plus extra for greasing
150g caster sugar
150ml boiling water plus 40ml boiling water for topping
1 tsp bicarbonate of soda
200g self-raising flour, sifted
Preheat the oven to 190°C/gas mark 5 and grease and line a 20cm round cake tin. In a large mixing bowl, cream the butter into the sugar with the back of a wooden spoon. Beat in the 120g marmalade and egg, then mix in 150ml boiling water. Stir in the ginger, bicarbonate of soda and flour until combined.
Pour into the prepared tin and bake for 30 mins until risen, golden on the top and firm to touch. Allow to cool slightly. Then, using a fork, make holes in the top of the cake. Place the 2 tbsp of marmalade into a jug and add 40ml boiling water. Stir thoroughly, then pour over the cake.
Allow the cake to cool completely before removing from the tin and transferring to a plate. Slice and serve.
Other marmalade recipes are in the January/February 2018 issue of LandScape magazine
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