|Ready to cut|
225g/8oz butter, cut in bits
225g/8oz dark brown sugar
350g/12oz self raising flour (if you only have plain flour, add 2 teaspoons baking powder / 1 sachet levure chimique)
1½-2 tablespoons ground ginger
2 teaspoons bicarbonate of soda
2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
2 eggs, beaten
7 pieces preserved ginger, chopped
Pre-heat the oven to 160°C/310°F/gas mark 2. Butter a 20-22.5cm/8-9inch round cake tin and line the base with greaseproof paper or baking parchment.
In a saucepan (not a small saucepan....), gently heat together the butter, sugar, milk and marmalade stirring occasionally, until the sugar and marmalade have all dissolved. Remove the pan from the heat and allow the mixture to cool. Sift together the flour, bicarb, baking powder (if using), and ground spices. Make a well in the middle and pour in the liquid a bit at a time, stirring to make a smooth batter, and adding the eggs towards the end. Stir in the ginger and raisins. Pour the mixture into the cake tin and bake for about 1½ hours until the cake is firm to the touch and a kebab skewer inserted into the middle comes out dry. Leave to cool in the tin. Store in an airtight container. Leave for a day before eating, if you can bear it!
|The first slice...|
|A succulent texture|