Sticky Blood Orange Marmalade & Ginger Loaf

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Author:

MazzyMC

Servings

Prep Time

30 minutes

Cooling Time

1 Hour

Cooking Time

1 Hour

Nothing says Bonfire Night like a ginger cake and this sticky loaf cake is made with both stem ginger and Tiptree’s Blood Orange Marmalade for a citrus twist on a classic recipe. With a zingy orange glaze to balance the warm spicy ginger this moist autumnal cake is best served when it’s cold outside.

You will need a 2lb/900g loaf tin

Image of Sticky Blood Orange Marmalade & Ginger Loaf

Ingredients

225g self-raising flour
1 tsp bicarbonate of soda
1 ½ tbsp ground ginger
1 tsp ground cinnamon
1 tsp ground mixed spice
120g dark Muscovado sugar
100g black treacle
100g golden syrup
250ml whole milk
120g of butter, cubed
3 balls of stem ginger, drained and chopped into tiny pieces
1 large egg
100g Tiptree Blood Orange Marmalade

For the Icing and Decoration

50g Tiptree Blood Orange Marmalade
100g icing sugar, sieved
½ tbsp blood orange juice or orange juice
15g crystallised stem ginger
Extra pieces of orange peel from Blood Orange Marmalade
Freeze-dried orange slices (optional)

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Directions

Make the Cake

Preheat the oven to 180°C / fan 160° / gas mark 4. Butter and line a 2lb loaf tin with parchment paper.
Add the flour, bicarbonate of soda and spices to a large mixing bowl.
In a medium saucepan add the sugar, black treacle, golden syrup and milk and gently stir on a low heat until the sugar has just dissolved. Turn up the heat and bring the mixture to just below boiling point with a few bubbles around the edge, but don’t let it boil. Add the butter and stir in until it melts. Allow to cool for 10 minutes.
Mix the stem ginger and 100g blood orange marmalade thoroughly into the flour mixture so that each piece of peel and ginger is coated, then pour in the sugar mixture, a bit at a time, stirring all the time with a wooden spoon. You can use a hand or stand mixer for this if easier.
Add the beaten egg and beat until all the mixture is combined. It is supposed to be runny like a thick batter.
Pour this into the prepared loaf tin and bake for 50 minutes to 1 hour, until a skewer pushed into the centre of the cake comes out with only a few crumbs clinging. Check if the cake is done after 50 minutes.
Leave the cake to cool completely in the tin before turning it out.

Make the Icing

Mix the icing sugar and blood orange marmalade together, then gradually add blood orange juice until you have a smooth thick icing, adding more juice, if necessary to get a pouring consistency. Spread the icing over the cake and decorate with some crystallised stem ginger and some candied peel from the blood orange marmalade. You can also add segments of freeze-dried orange slices on top for decoration.