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.
Benjamina Ebuehi’s recipe for marmalade breadcrumb cake | The sweet spot If toast and marmalade were a pudding….
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.
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.
