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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!


5.3oz soft butter

3/4 cup caster sugar

3 free range eggs

3.5oz ground almonds

1 cup self raising flour

1.2oz cocoa powder

3.5oz plain chocolate roughly chopped

1/4 cup crystalized ginger chopped

1/8 cup 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 338F 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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