Sticky Ginger & Orange Marmalade Loaf
A moist, warmly spiced loaf cake that balances fiery ginger with the bright bitterness of Seville orange marmalade.
Prep time: 10 mins
Cooking time: 35-40 mins
Serves: 8
Ingredients
- 100g Folláin Seville Orange Marmalade
- 75g soft light brown sugar
- 75g butter or margarine
- 1 large egg
- 150g plain flour
- 1 tsp baking powder
- 1 tsp ground ginger
- ½ tsp ground cinnamon
- Pinch of salt
- 75ml milk
- Optional: 40g chopped stem ginger (or glacé ginger)
Method
- Preheat oven to 170°C (fan). Line a 2lb loaf tin with parchment.
- In a saucepan, gently melt the butter, sugar, and marmalade until combined. Let cool slightly.
- Stir in the egg, then sift in flour, baking powder, spices, and salt.
- Mix gently to combine, then fold in the milk (and ginger, if using) until just smooth.
- Pour into tin, smooth the top, and bake for 35–40 minutes or until risen and springy to touch.
- While warm, brush the top with an extra spoonful of warm marmalade for a sticky glaze.
Ingredients
- 100g Folláin Seville Orange Marmalade
- 75g soft light brown sugar
- 75g butter or margarine
- 1 large egg
- 150g plain flour
- 1 tsp baking powder
- 1 tsp ground ginger
- ½ tsp ground cinnamon
- Pinch of salt
- 75ml milk
- Optional: 40g chopped stem ginger (or glacé ginger)
Method
- Preheat oven to 170°C (fan). Line a 2lb loaf tin with parchment.
- In a saucepan, gently melt the butter, sugar, and marmalade until combined. Let cool slightly.
- Stir in the egg, then sift in flour, baking powder, spices, and salt.
- Mix gently to combine, then fold in the milk (and ginger, if using) until just smooth.
- Pour into tin, smooth the top, and bake for 35–40 minutes or until risen and springy to touch.
- While warm, brush the top with an extra spoonful of warm marmalade for a sticky glaze.
