Mar­malade and gin­ger cake

Landscape (UK) - - Land Scape -

Serves 6-8

120g orange mar­malade, plus 2 tbsp for top­ping 40g root gin­ger, peeled and grated 60g un­salted but­ter, plus ex­tra for greas­ing 150g caster sugar 1 egg 150ml boil­ing wa­ter plus 40ml boil­ing wa­ter for top­ping 1 tsp bi­car­bon­ate of soda 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.

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