Tuesday, January 1, 2019

Cinnamon ginger marmalade cake

This beautiful morning deserves some extra loving. And, so here is a orange spice cake that is best enjoyed with a steaming cup of chai.

Cinnamon-ginger-marmalade cake

What you need 

225gm flour
175gm caster sugar 
175 butter, at room temperature 
3 eggs
2.5tsp baking powder
1.5tsp cinnamon powder
1tsp ginger powder
1/5tsp allspice powder
1 tbsp cinnamon sugar 
1tsp salt
150gm good quality marmalade, plus extra for brushing

1 8-inch cake tin

Electric whisk or wooden spoon

Aluminium foil

How to

First things first, grease an 8-inch cake tin with butter or oil. Preheat your oven to 180 degrees. 

Let's start with the dry ingredients. Sift together the flour, baking powder, and salt along with the three spice powders - cinnamon, ginger, and allspice. Keep aside.

Now for the wet ingredients. Cream together the butter and sugar until fluffy. Add the eggs, one at a time (to avoid splashing raw eggs all over!). Lastly add the marmalade and give it one quick mix with the beater. I used a hand-held electric mixer but a whisk should be fine too.

Add the flour mix into the wet dough and fold gently. Do not beat it at this stage. Fold until the dry and wet bits are mixed. Do not over mix. 

This is a thick cake dough so you might need a spatula or spoon to transfer the cake dough into your tin. Once you do this, level it as best as possible using a spatula or the back of your spoon. 

Spread it out as evenly as
possible and try and fill in
the edges as well. But don't
sweat it, it will all work
out in the end.

This cake takes an hour to bake. And I find that it bakes well if you cover the sides of your cake tin with aluminium foil.

After about 30 minutes, or when the top of the cake begins to turn brown, loosely cover the tin with foil. This will prevent your cake crust from burning. But remember to do this quickly without taking the tin out of the oven. I simply slide a slightly crushed piece of foil over my cake tin so it can prevent direct heat from the heating rods on top.

If you use a large oven this might not be such a problem but if you use a 28-litre OTG like I do, you might have to keep checking on your cake. 

After an hour, take the cake out and insert a skewer or toothpick to check for doneness. If it comes out clean it's done. You could also gently press the cake at the centre. It should feel firm and usually by this time the edges of the cake pull away from the cake tin. 

Let the cake cool

Sprinkle the top of the cake with cinnamon sugar. Let it rest for 10 minutes before turning it over. Sprinkle more cinnamon sugar on the other side and finish it off by spreading a generous layer of warm marmalade on top. 

Spread some good quality
marmalade on top of the cake.
Do this when the cake is
still warm

Cut into wedges and warm them in a microwave before serving. You are now ready to savour the fruits of your labour with a steaming cup of milk tea on a cold winter morning.

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