Marmalade and ginger loaf
Serves: 10
Prep time: 20 minsTotal time: 
Recipe photograph by Kris Kirkham
Marmalade and ginger loaf
This golden sponge offers delicate notes of marmalade and warming ginger, topped off with a drizzle of orange and ginger icing
for added zing! Perfect with a hot cup of tea after a wintry weekend walk, or as a gluten-free treat at your next coffee morning
Serves: 10
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
371Kcal
Fat
16gr
Saturates
10gr
Carbs
51gr
Sugars
36gr
Fibre
1gr
Protein
4gr
Salt
0.3gr
Becky Excell
After being diagnosed with IBS and told to avoid gluten, Becky started experimenting with gluten-free versions of her favourite foods and sharing her recipes online. Fast forward nine years, and Becky is now a successful food writer and bestselling author of several gluten-free cookbooks
See more of Becky Excell’s recipes
Becky Excell
After being diagnosed with IBS and told to avoid gluten, Becky started experimenting with gluten-free versions of her favourite foods and sharing her recipes online. Fast forward nine years, and Becky is now a successful food writer and bestselling author of several gluten-free cookbooks
See more of Becky Excell’s recipes
Ingredients
- 175g unsalted butter, softened
- 175g light brown sugar
- 3 medium eggs
- 200g gluten-free self-raising flour
- ¼ tsp xanthan gum
- ¼ tsp gluten-free baking powder
- 1 tsp ground ginger
- zest and juice of ½ an orange
- 125g marmalade
- 2-3 balls of stem ginger, finely chopped
To finish
- 60g icing sugar
- 1 ball of stem ginger, cut into matchsticks, plus 1 tsp stem ginger syrup
- 1 tsp marmalade
- 2 tsp orange juice
- pared orange zest
Step by step
- Preheat the oven to 180°C, fan 160°C, gas 4, and line a 900g loaf tin (about 9cm x 19cm base) with baking paper.
- Cream together the butter and brown sugar until combined and fluffy, then add the eggs in one at a time, mixing between each addition.
- Mix in the flour, xanthan gum, baking powder and ground ginger plus a pinch of salt until fully combined. Fold through the orange zest and juice, marmalade and finely chopped stem ginger. Smooth into the loaf tin and bake for about 50 minutes, until risen, golden and a skewer comes out clean.
- Cool in the tin for 10-15 minutes and then turn out onto a wire rack to finish cooling.
-
For the topping, sift the icing sugar into a small bowl then whisk in the ginger syrup, marmalade and orange juice to give a slightly runny icing. Drizzle or spread over the cooled cake and scatter with orange zest and stem ginger to finish. Leave to set before slicing.To storeThe loaf cake keeps for up to 5 days in an airtight container, or slices can be frozen.
