Ginger and Marmalade Cake

Brighten Up your Winter Blues with Orange

I've been making this cake for many years now and it's just one of those favourites that always finds its way onto my 'must bake' list for winter. 


citrus cake

I decided to use ClemenGolds in this recipe as their sweetness is simply irresistible. If you can't find ClemenGolds where you're from substitute with mandarins or clementines. 

ginger cake


Melt your marmalade so that you're able to drizzle and pour it over the finished cake.

ginger and orange cake

_ Ginger and Marmalade Cake


250ml gingerbeer

100g molasses

2 teaspoons baking powder

3 eggs

200g demerara sugar

100g vegetable oil

250g self-raising flour

2 teaspoons ground ginger

1 teaspoon cinnamon

100g marmalade

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.

July 10.