Ginger marmalade cake
If you’re anywhere near Christchurch, you will have seen plenty of gorgeous photos of snow floating around, or even the real deal! Snow to me means that I’ll have alll day to bake and make something ridiculously rich for dinner, followed by something ridiculously rich for dessert.* Then eating the leftovers the next day. Dessert on actual snow day was a slightly altered version of Tartine’s “steamed” gingerbread, but the recipe was still a tad too molasses-y (oddly, it tasted quite chocolatey), and the tiny amount of powdered ginger I used barely registered. On the other hand, the texture was amaaazing, so if you like seriously molasses-y cakes, go for it.
All you really need to know about this cake though (taste wise) is that it’s very smooth, moist, and rich – it’s not super gingery or spicy or marmaladey, but a bit of a symphony. Although it’s soft, it’s not very fluffy – it’s a cake you can cut neatly once cold, and it’s slightly dense and fudgy but still moist. It’s almost stick-to-the-roof-of-your-mouth moist, but not soggy. I still prefer the texture of Tartine’s sticky molasses ginger cake,
Making this cake is almost as easy as whipping up a Betty Crocker cake, except you can take all the credit. It’s a one bowl cake that’s small enough to serve just 4-6, so it’d be awesome for an impressive looking dessert with minimal effort – and that’s even after you’ve made the butterscotch sauce to go with it. If you want a lot of it, you can double the recipe and make it in an 8×8″ pan, or 9″ springform tin. Best of all, if you do make a lot of it, it tastes just as good the next day. Alternatively you can make it earlier in the day for an after-dinner dessert, and if you want it warm, it warms up well in the microwave.
If you don’t have ginger marmalade, you can use whatever marmalade you want and up the amount of ground ginger, or mix and match spices to work with whatever flavour you have. Also, if you’re like me and don’t actually really like marmalade, this cake tones down the bitterness and also adds some fruitiness without any of the peeling/cutting you’d normally need to do. Delicious and lazy.
Ginger marmalade cake
makes one small 9×4″ loaf to serve 4-6
- 120g hot water (just boiled if you’re in a very cold kitchen)
- 200g ginger marmalade or whatever marmalade you have
- 60g butter, melted
- 25g neutral cooking oil
- pinch salt (omit if using unsalted butter)
- 105g plain flour
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 2 tsp ginger (this is for a mild ginger flavour, I’d go double if I wanted a serious ginger hit or was using regular marmalade)
- optional: pinch ground cloves, pinch ground black pepper
- optional: 1 T cocoa, for colour and extra richness
- 1 large egg
- 25g butter
- 25g brown sugar
- 35ml (ish) whipping cream