Marmalade and Ginger Sourdough Bake
It’s time to celebrate the grains
It’s time to celebrate the grains that will be entering the bakery after the Eden Valley late September harvest. It’s an exciting time with the anticipation of new flavours to explore and grains that will inspire bakery innovation. And it’s with glee that we welcome the year ahead.
We felt it was the perfect time to share this sourdough-inspired recipe with you, originally curated by the inspirational Guardian baker Benjamina Ebuehi and reinvented by Lovingly Artisan. Bakers, inspiring bakers, and our hope is that we will inspire you to! We encourage you to bake and celebrate sourdough. Utilise all your surplus sourdough breadcrumbs with this recipe; it is divine, and perfection served with a heart-warming brew.
What’s better than a slice of cake? A homemade bake
What’s better than a slice of Marmalade & Ginger Sourdough Bake with a cuppa? This crumbly bake has the feel of a parkin, all the characteristics of a cake, yet the main ingredient is sourdough bread crumbs. Its light, soft textures are delicious, and if you are a marmalade lover, this will become a true family favourite. It’s already a Lovingly Artisan favourite among our customers. This bread-inspired bake feels like a cake. The best bit is that it’s the ideal bake for all your surplus sourdough you haven’t yet managed to munch.
Ingredients
Real Winter Tarn Butter 180g
Soft brown sugar 225g
Sourdough Breadcrumbs 195g
Lovingly Artisan White rustic flour 68g
Ginger 4g
Baking powder 8g
Salt 2g
Egg 150g
Milk 68g
Hawkshead Relish Five Fruits Marmalade 100g
Let’s get baking
- Preheat your oven to 180 °c (160 °c fan)/350F/gas 4
- Then grease and line a 1kg loaf tin with greaseproof paper. This is rather a sticky bake.
- Once lined, add 100g of marmalade to the bottom of the lined tin and spread it out evenly. Make sure all is spread evenly, as this will influence the gloss on the top of the bake.
- Whisk the butter and brown sugar together until pale and creamy.
- Then add all the dry ingredients (breadcrumbs, flour, ginger, baking powder, salt) to the butter and sugar mixture and mix until the mixture resembles coarse breadcrumbs.
- Add half the liquid (milk and egg) and mix for 2 minutes. Add the remaining liquid and mix for a further 3 minutes.
- Spoon the mixture over the marmalade and spread evenly (the mixture will self-level in the oven). Place in the oven for 60 minutes at 180 °c and bake until the centre of the cake is firm or reaches a core temperature of 98 °c.
- Leave to cool in the tin for 10 minutes, then tip the cake out, upside down, and slowly remove the greaseproof paper to reveal a sticky orange marmalade glaze on top.
- The amber jewel tones make this the perfect show-stopping bake.
This is such a beautiful bake; store it in the fridge as you try to resist the temptation to eat it all at once.
Happy Baking
Aidan and the team x
