This cake is packed with a chocolate punch as it contains cocoa powder and chopped dark chocolate too. Its a rich chocolate almond batter base with added marmalade, orange zest and chopped cristalized ginger. Its a great way of using up homemade marmalade in a cake, but the marmalade doesn't 'have' to be homemade.
In this recipe I have used marmalade from a jar of Mackays orange marmalade with champagne. Even though I love homemade preserves best of all, I could quite happily eat this marmalade, its a lovely colour and packed with fruit and flavour. These preserves are still made using traditional copper pan methods in Dundee, Scotland and Mackays are the only company to still do this.
Here is how you make this cake...
150g soft butter
150g caster sugar
3 free range eggs
100g ground almonds
100g self raising flour
35g cocoa powder
100g plain chocolate roughly chopped
25g crystalized ginger chopped
2 tbsp Mackays orange marmalade with champagne
grated zest of one orange
icing sugar to dust
1. Pre heat the oven to 170C fan. Grease a fluted flan tin (mine was a 9 inch tin).
2. Cream together the butter and caster sugar. Add the eggs one at a time and beat to incorporate.
3. Fold in the flour, ground almonds and cocoa powder.
4. Fold in the marmalade, orange zest and chopped plain chocolate.
5. Spoon the mixture into a fluted tin and level out the top. Bake in the oven for about 35-40 minutes. Dust with icing sugar once the cake has cooled.
This cake is best served warm with a huge dollop of fresh cream, trust me!
This post is not sponsored but I was given some marmalade by Mackays to take home and try a recipe with after the Worlds Marmalade Awards at the weekend. Hubby prefers the Vintage Dundee, which is a dark marmalade, but I'm an orange and champagne girl all the way!