Imagine a cake that combines the zesty punch of marmalade with the warm, spicy kick of ginger – a vegan delight that will transform your baking experience! This Marmalade and Ginger Cake is not just a dessert; it's a culinary adventure that promises to tantalize your taste buds and impress even the most discerning food lovers. Whether you're a seasoned baker or a curious kitchen novice, this recipe offers a perfect blend of simplicity and sophistication that will make you feel like a professional pastry chef.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Vegan
Serves: 8 servings
Ingredients
- 200g all-purpose flour
- 150g sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 100g marmalade
- 1 tablespoon grated ginger
- 1/2 cup almond milk
- 1/4 cup vegetable oil
Instructions
- Preheat the oven to 180°C (350°F) and line a 20cm (8-inch) round cake pan with parchment paper, lightly greasing the sides with vegetable oil.
- In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, and salt to ensure a smooth, lump-free mixture.
- In a separate bowl, whisk together the sugar, marmalade, grated ginger, almond milk, and vegetable oil until well combined and smooth.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined. Be careful not to overmix, as this can make the cake tough.
- Transfer the cake batter into the prepared cake pan, smoothing the top with a spatula to ensure an even distribution.
- Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, slice and serve the cake. Optional: dust with powdered sugar or serve with a dollop of vegan cream.
Tips
- Room Temperature Ingredients: Ensure your almond milk and other wet ingredients are at room temperature for better mixing and a more consistent batter.
- Don't Overmix: Gently fold the wet and dry ingredients together. Overmixing can lead to a dense, tough cake – remember, a few small lumps are perfectly okay!
- Check for Doneness: Use the toothpick test to ensure your cake is baked perfectly. If it comes out clean or with just a few moist crumbs, your cake is ready.
- Cooling is Crucial: Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack. This helps prevent the cake from breaking and ensures even cooling.
- Flavor Boost: For an extra flavor punch, try using a citrusy marmalade or adding a touch of orange zest to enhance the ginger's warmth.
- Storage Tip: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week to maintain its moisture and freshness.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 3g
Fat: 15g
Saturated Fat: 2g
Cholesterol: 0mg
