Ingredients

140g

unsalted butter, at room temperature, plus extra for greasing

100g

dark brown sugar

large eggs

180g

gluten free or regular self-raising flour

4 tbsp

almond or regular milk

1 tsp

organic orange extract

1.5 tsp

organic ground ginger

blood orange/regular orange, finely grated zest only

2 bulbs

stem ginger, chopped, plus 2 tbsp ginger syrup from the jar

to serve

blood orange marmalade

Sticky, sweet, tangy and a bit spicy, this cake is a real afternoon pick me up as we head into Spring.

Many thanks to Nikibakes for this tasty recipe.

Method

Preheat the oven to 180C and grease your loaf tin or brownie tin with butter and line with greaseproof paper, set aside.
Cream together the butter and sugar. Beat in an egg, then mix in half the flour. Beat in the other egg and the milk, then mix in the rest of the flour, the ground ginger, organic orange extract, orange zest, chopped ginger and syrup.
Spoon into the prepared cake tin. Bake for 30–40 minutes, or until a skewer inserted into the middle comes out clean.
Leave the cake to cool in the tin for 5 minutes, then remove and finish cooling on a wire rack. Pour over your marmalade and serve right away!