Divinely moist and deeply flavored, this cake is a treat with its lemony topping : not for nothing is the combination of ginger and lemon a classic! Serve this plain at teatime or for breakfast (there’s marmalade on it after all!), but add the extra indulgence of a scoop of vanilla ice cream for a pudding time pleasure — you’ll discover that the tastes and textures are marvelously complementary!
Unsalted butter for greasing the pan, at room temperature
1 cup lemon marmalade (we like to use our Meyer Lemon Marmalade)
11 oz. all-purpose flour (2¼ cups)
1 ½ tsp. baking soda
½ tsp. salt
1 tsp. ground ginger
1 tsp. ground cinnamon
⅛ tsp. ground cloves
1 large egg
⅔ cup black treacle or molasses
1 cup buttermilk
4 oz. unsalted butter, at room temperature (8 tbs.)
½ cup sugar
Heat the oven to 325°F. Butter a 9- or 10” round cake pan. Line the pan with parchment and butter the parchment. If needed to soften, heat the marmalade in a small saucepan over low heat for 1 to 2 minutes, until it is semi-liquified. Spoon into the prepared pan, and use the back of the spoon to spread evenly around the pan.
Combine the flour, baking soda, salt, ginger, cinnamon, and cloves in a bowl. In a separate bowl, whisk together the egg, molasses, and buttermilk.
Cream the butter and sugar until light and fluffy, 3 to 5 minutes. Add one-third of the flour mixture followed by half of the buttermilk mixture, alternating the dry and wet ingredients until all are used up. Make sure that the ingredients are completely incorporated before adding the next ingredient.
Pour the batter into the prepared pan over the marmalade. Bake for 50 to 55 minutes, or until the cake springs back to the touch and a tester inserted into the center comes out clean. Let the cake cool on a rack for 15 minutes, then turn out onto a cake plate to cool completely. Serve with whipped cream or ice cream.