2 teaspoons baking powder
200g demerara sugar
100g vegetable oil
250g self-raising flour
2 teaspoons ground ginger
1 teaspoon cinnamon
2 ClemenGolds, sliced (roughly 2cm)
1 tablespoon demerara sugar
Preheat the oven to 180’c and grease your cake tin.
Put the gingerbeer and molasses in a medium pot and bring to the boil. Remove from the heat, add baking powder and allow the foam to settle.
Place slices of ClemenGolds into the base of the cake tin and sprinkle with 1 tablespoon of demerara sugar.
Using an electric beater, whisk the eggs and sugar together in a large bowl until pale and thickened, roughly 10mins.
Sift the flour and spices in a large bowl.
Add the vegetable oil to the egg mixture and whisk to combine, then add the gingerbeer mixture and dry ingredients in 2 alternating batches.
Pour into prepared tin and bake for 45-55mins or until a skewer when inserted into the centre comes out clean.
Melt your marmalade and pour over the top of the cake and enjoy.