Ingredients
- 110g lightly salted butter + extra for greasing
- 2 large free range eggs
- 175g Hogweed Seville Marmalade
- 150g self raising flour
- 110g light brown sugar
- 3 tbsp freshly squeezed orange juice
- 2 tsp ground ginger + 1 tbsp finely grated
- 1 tsp ground cinnamon
- 1//4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1 tsp baking powder
- Custard or cream to serve
Method
- Heat the oven to 180C/fan 160C/gas 4
- Grease a 1.2 litre shallow oval or round baking dish and line with a piece of crumpled and slightly damp baking paper
- Warm the marmalade gently in a pan then pour into the dish and spread out evenly. Leave to cool
- For the sponge, sift the flour, spices, a pinch of salt and baking powder into a bowl.
- Beat the butter in a large mixing bowl until pale and fluffy using an electric hand mixer
- Add the sugar and beat for 5 minutes until paler in colour, then beat in the eggs one at a time, adding 1 tbsp of the flour mixture with the second egg
- Beat in the grated ginger
- Gently fold in the remaining dry ingredients, followed by the orange juice
- Spoon the mixture into the dish and spread evenly
- Bake for 30-35 minutes until risen and a skewer comes out clean
- Leave the cake to cool in the dish for 10 minutes, then run a knife around the edge and carefully turn it out onto a warmed serving plate
- Warm 2 tbsp of marmalade and pour on top, spreading evenly out to the edges
- Serve with custard or cream