Description
This workhorse of a cake takes you from breakfast to dinner parties with a rustic sweetness that’s easy to love.
Ingredients
Scale
For cake
- 1 cup (2 sticks/227g) unsalted butter
- 1 cup (120g) sugar
- 4 eggs
- ½ cup (130ml) well-shaken buttermilk (can always substitute plain yogurt, thin with a little water if thick)
- ¼ cup (80g) prepared marmalade
- 1 cup (120g) whole wheat flour
- 1 cup (120g) almond flour
- 2 tsp baking powder
- ½ tsp ground ginger
- ¼ tsp salt
For glaze
- 1/3 cup (100g) prepared marmalade
- ¼ cup (75ml) whisky
- 2 tbsp candied ginger, chopped
Instructions
- Preheat oven to 350 degrees F (175C).
- Butter and flour a 9-inch spring-form pan.
- Combine wheat flour, almond four, baking powder, ground ginger and salt and mix until blended.
- In a separate bowl, beat the butter and sugar together until light and fluffy. Add the marmalade. Add the eggs one at a time and beat until fully combined. Add the buttermilk and mix. In two or three additions, add the dry ingredients and mix until just combined. Do not over mix.
- Place the batter in the pan and bake for 40-50 minutes or until a tester inserted in the center of the cake come out clean. While the cake is in the oven, combine the marmalade, whisky and water in a small saucepan and heat, stirring, until the glaze becomes liquid.
- Remove the cake from the oven and allow it to sit until the pan is cool enough to handle but the cake is still warm. Remove the sides of the spring-form pan. Use the testing skewer to poke holes down into the cake to help the glaze seep in fully.
- Using a pastry brush, apply the glaze in several additions until it has all been absorbed into the cake and the top of the cake is coated in marmalade. Sprinkled the chopped candied ginger over the top.
- The cake will keep in a sealed container for up to three days.
- Prep Time: 30 mins
- Cook Time: 50 mins
- Category: Baking