Ginger Marmalade cake (whole wheat flour)

breakfast cake · cake · cake recipe · cakes · chocolate and ginger ·

Prep 6-8 slices

This is a cake inspired by a children's story book which had multiple mentions of a sticky tea cake with notes of ginger and cinnamon and it instantly brought a vision in my head!

So I made up this recipe which now has become a monthly bake especially for the kids - made with whole wheat flour, brown sugar and honey, black tea, ginger, pumpkin spice, and lot's of orange zest and a sneaky slather of orange marmalade! optional is the dark chocolate chunks!

INSTRUCTIONS

1 Preheat the oven at 200C

2 Grease and flour a 9 inch cake tin

3 In a bowl whisk together the black tea and oil until white and frothy

4 Then add the honey, orange zest, sugar and ginger juice and whisk well

5 Then add the egg and whisk properly until light and airy

6 Then fold in the rest of the dry ingredients and ensure no dry pockets

7 Pour into the cake tin

8 Bake for 25 minutes

9 Remove from the oven and prick with a toothpick all over

10 Spread the marmalade jam across and then let the cake cool completely before removing from the cake tin

11 Serve with vanilla ice cream!

ingredients

½ cup strong black tea - cold
½ cup vegetable or olive oil
Zest of one orange
1 tbsp ginger juice
½ cup brown sugar
2 tbsp honey
1 egg
2 tsp pumpkin spice
1 cup + 2 tbsp whole wheat flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
optional - handful of chopped dark chocolate

For topping:
2-4 tbsp orange marmalade jam

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