If toast and marmalade were a pudding…. Marmalade isn’t everyone’s cup of tea, but every now and then I can’t resist a spoonful spread on hot buttered toast for breakfast. And if I were to take those flavours and put them in a dessert, it would be this one. Baking with breadcrumbs isn’t new – lots of recipes call for stale bread – but they’re a rarity in my house, so I tend to use fresh, which gives this cake such a good, squidgy texture against the warm, sticky marmalade topping. I’d avoid using anything too crusty, though: simple sliced bread works a treat.
![[Benjamina Ebuehi]](https://i.guim.co.uk/img/uploads/2021/01/27/Benjamina_Ebuehi.png?width=75&dpr=1&s=none&crop=none)
Prep 10 min. Cook 45 min. Serves 8. 120g unsalted butter, plus extra for greasing. 130g sliced fresh brown bread. 160g marmalade. 150g light brown sugar. 2 large eggs. 3 tbsp double cream. 45g plain flour. 1 tsp baking powder. ½ tsp ground ginger. ¼ tsp freshly grated nutmeg.
![[Cakes galore! Try this recipe and many more easy baking ideas on the new Feast app: scan or click here for your free trial.]](https://i.guim.co.uk/img/media/a66b3d26d0d775e2820e2dc31fab3d41b624f6fd/0_0_460_460/master/460.jpg?width=120&dpr=1&s=none&crop=none)
¼ tsp fine sea salt. Cream or custard, to serve. Heat the oven to 180C (160C fan)/350F/gas 4, and grease and line the base and sides of a 20cm loose-bottomed cake tin with greaseproof paper. Put the bread in a food processor and blitz to fine crumbs. Spoon the marmalade into the base of the lined tin and spread it out evenly.
Cream the butter and sugar in a large bowl, until creamy, then beat in the eggs to combine. Stir in the double cream, then add the flour, breadcrumbs, baking powder, ginger, nutmeg and salt, and stir until well combined. Carefully spoon the batter on top of the marmalade layer in the tin, then bake for 20-25 minutes, until there’s no wobble to the cake.
