• 125 g (4 oz) hazelnuts
  • 100 g (3½ oz) coarse or fineshred citrus marmalade, plus 4 tablespoons
  • 100 g (3½ oz) stem ginger from a jar, finely chopped
  • 175 g (6 oz) unsalted butter, softened
  • 75 g (3 oz) light muscovado sugar
  • 3 eggs, beaten
  • 225 g (7½ oz) self-raising flour
  • 1 teaspoon baking powder

Grind 75 g (3 oz) hazelnuts in a food processor. Roughly chop the remainder.

Lift the bread pan out of the machine and fit the blade. Put the ingredients, except the 4 tablespoons marmalade, in the pan, following the order specified in the manual.

Fit the pan into the machine and close the lid. Set to the cake programme. After about 5 minutes use a plastic spatula to scrape the mixture down from the sides and from the corners of the pan.

Test the cake after 1¼ hours by inserting a skewer into the centre. If it comes out clean the cake is ready. If not, cook a little longer or complete the programme.

Transfer the cake to a wire rack. Melt the extra 4 tablespoons marmalade in a small saucepan with 1 tablespoon water. (Sieve the marmalade to remove the shreds first, if liked.) Brush over the cake and leave to cool.

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