Ginger marmalade cake

recipe Detail


Debora Robertson’s ginger marmalade cake will make your home smell wonderful and is so easy to make. Just weigh out the dry ingredients and the wet ingredients, stir them together, then bake.


- 1 cup all-purpose flour

- 1 teaspoon baking powder

- 1/4 teaspoon salt

- 1/2 cup ginger marmalade

- 1/2 cup olive oil

- 1/2 cup granulated sugar

- 1/4 cup milk

- 2 eggs

- 1 teaspoon vanilla extract

- 1/2 teaspoon ground ginger

- 1/4 teaspoon ground cinnamon


1. Preheat your oven to 350°F (180°C) and grease a 9-inch round cake pan with olive oil.

2. In a medium bowl, mix together the flour, baking powder, salt, ground ginger, and ground cinnamon.

3. In a separate large bowl, beat together the ginger marmalade, olive oil, and sugar until well combined.

4. Add in the eggs, one at a time, and beat until fully incorporated.

5. Stir in the milk and vanilla extract.

6. Gradually add the dry ingredients to the wet mixture and stir until just combined. Do not overmix.

7. Pour the batter into the prepared cake pan and smooth out the top with a spatula.

8. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

9. Let the cake cool in the pan for 10 minutes before removing it from the pan and placing it on a wire rack to cool completely.

10. Drizzle additional ginger marmalade over the top of the cooled cake for extra flavor.

11. Serve and enjoy your delicious and easy ginger marmalade cake! Optional: top with whipped cream or powdered sugar for added sweetness.

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