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Chocolate, Marmalade and Ginger Cake

By Susan Easton

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Chocolate, Marmalade and Ginger Cake

This generously sized, rich, moist chocolate bake is ideal to serve warm with a huge dollop of fresh cream!


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

Made with
Orange Marmalade with Champagne


  1. Pre heat the oven to 170C fan. Grease a fluted flan tin (9 inch tin previously used).
  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.

Time: 1 hr

Makes: 1 x 9in

Difficulty: Medium

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