Marmalade Upside Down Cake


  • 110g lightly salted butter + extra for greasing
  • 2 large free range eggs
  • 175g Hogweed Seville Marmalade
  • 150g self raising flour
  • 110g light brown sugar
  • 3 tbsp freshly squeezed orange juice
  • 2 tsp ground ginger + 1 tbsp finely grated
  • 1 tsp ground cinnamon
  • 1//4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1 tsp baking powder
  • Custard or cream to serve


  • Heat the oven to 180C/fan 160C/gas 4
  • Grease a 1.2 litre shallow oval or round baking dish and line with a piece of crumpled and slightly damp baking paper
  • Warm the marmalade gently in a pan then pour into the dish and spread out evenly. Leave to cool
  • For the sponge, sift the flour, spices, a pinch of salt and baking powder into a bowl.
  • Beat the butter in a large mixing bowl until pale and fluffy using an electric hand mixer
  • Add the sugar and beat for 5 minutes until paler in colour, then beat in the eggs one at a time, adding 1 tbsp of the flour mixture with the second egg
  • Beat in the grated ginger
  • Gently fold in the remaining dry ingredients, followed by the orange juice
  • Spoon the mixture into the dish and spread evenly
  • Bake for 30-35 minutes until risen and a skewer comes out clean
  • Leave the cake to cool in the dish for 10 minutes, then run a knife around the edge and carefully turn it out onto a warmed serving plate
  • Warm 2 tbsp of marmalade and pour on top, spreading evenly out to the edges
  • Serve with custard or cream