One question I’m repeatedly asked when I tell people I write a food blog is ‘WHY?!’ Of course, there are many different answers to this question and I have a plethora of reasons for wanting to blog but by far one of the most compelling is the feeling of community.You see, although we all blog on our own with our own websites, behind the scenes there’s a really friendly and generous community willing and ready to support each other and offer encouragement. I’ve been out for many many meals with other bloggers and always come away feeling so grateful for the new friend I’ve made and the warmth I feel from them. Of course, there are the Negative Nellies and Jealous Janets, but by far these are in the minority.
So, when we heard that Isabella King of Coriander Queen had passed away last month at the young age of just 29, the community felt deep sadness and an overwhelming desire to do SOMETHING in memory of Isabella. So, we decided to each pick a recipe from Coriander Queen and add our own interpretation to it; a way of showing just how inspiring Isabella was and how varied and vibrant our community is. This post is my tribute to Isabella’s Ginger and Marmalade Loaf.
Isabella was, by her own admission, obsessed with food. Her passion and flair for flavours is something that screams at anyone who reads her blog and I have no doubt she has inspired countless people to cook more and try something new. Isabella was always giving back. Her post about Blog Props and Backgrounds is still one of the best I’ve found for those starting out in the world of blogging and food photography and is one I am constantly pointing others towards. Although Isabella is no longer with us, her legacy, her kindness and her passion lives on in all the people she touched.
I was reluctant to change too much in this recipe, for fear of not doing it justice. However, I’ve put my own spin on it by simplifying it slightly and pimping the flavours; I like a strong and spicy ginger cake and to counter that I increased the amount of bittersweet marmalade too.
This is a humble cake. It’s not flashy, not dripping with decorations or frosting, but it is incredibly delicious. Perfect with a strong cup of coffee in the garden on a Sunday afternoon, I’d say!
You don’t even need to brush the top with marmalade if you’re pushed for time, though it goes on hot and cools with the cake so it’s not much extra effort and it does add an extra sweet note to the cake.
The tin I’ve used here is one from Netherton Foundry. It’s heavy and cast iron which means it heats very evenly and produces a loaf with a lovely level top. I’d wholeheartedly recommend treating yourself to both sizes and they will last you a lifetime.
So here it is, my recipe inspired by Isabella King, the Coriander Queen. Thank you for everything, Isabella.
You don’t even need to brush the top with marmalade if you’re pushed for time, though it goes on hot and cools with the cake so it’s not much extra effort and it does add an extra sweet note to the cake.
The tin I’ve used here is one from Netherton Foundry. It’s heavy and cast iron which means it heats very evenly and produces a loaf with a lovely level top. I’d wholeheartedly recommend treating yourself to both sizes and they will last you a lifetime.So here it is, my recipe inspired by Isabella King, the Coriander Queen. Thank you for everything, Isabella.
Marmalade and Ginger Loaf Cake
A sweet, sticky and spicy cake, with the added bitter kick of orange marmalade. Perfect with coffee.
Ingredients
- 1.5oz butter or baking spread
- 5oz golden syrup
- 2tbsp orange marmalade
- 4oz dark soft brown sugar
- 35ml dark rum (optional)
- 4oz self-raising flour
- 0.5tsp ground mixed spice
- 2tsp ground ginger
- 1 medium egg
- 1tbsp orange marmalade
Instructions
1. Preheat the oven to 180C and prepare a 1lb loaf tin by either greasing and lining with parchment paper or using a cake tin liner.
2. Heat the butter, syrup, marmalade and sugar over a low heat until melted and combined. Add the rum, stir and set aside.
3. Place the flour and spices in a bowl and use either a wooden spoon or electric mixer to beat the liquid ingredients in, followed by the egg.
4. Pour into the tin and bake for 30-45 minutes or until the top springs back when pressed lightly and a skewer inserted into the centre comes out clean.
5. Brush the orange marmalade over the top of the hot cake and then leave to cool completely in the tin.
6. Remove from the tin and enjoy! Best eaten in the next day or two, when the crust has had a chance to soften slightly.
Details
Prep time: Cook time: Total time: Yield: 1 cake
Check out more recipes inspired by Isabella:
Easy 5 ingredient pesto tomato tart on Amuse Your Bouche (vegetarian)
Globe artichoke with balsamic dip on Natural Kitchen Adventures (vegan)
Cider, apple and sausage casserole on Farmersgirl Kitchen
Chocolate orange oat bars on Veggie Desserts (vegan)
Peanut butter chocolate chip cookies on Tin and Thyme (vegetarian)
Arancini (risotto balls) on Coffee & Vanilla (vegetarian)
Rich coffee cupcakes on BakingQueen74 (vegetarian)
Gingerbread cupcakes with orange buttercream on The Veg Space (vegan)
Marmalade and ginger loaf cake on The Crafty Larder (vegetarian)
Ginger and oat cookies on Kavey Eats (vegetarian)
Amatriciana pasta on Kitchen Sanctuary
Treacle tart on Patisserie Makes Perfect (vegetarian)
Crispy fried halloumi on Supper In The Suburbs (vegetarian)
Chocolate fridge cake on Jo's Kitchen (vegetarian)
Chocolate almond butter cookies on Rough Measures (vegetarian)
Eggless chocolate chip cookies on Simply Sensational Food (vegetarian)
Boozy decadent hot chocolate on Fab Food 4 All (vegetarian)
Easy no bake blackberry cheesecakes on Casa Costello (vegetarian)
Best coriander / cilantro recipes on Fuss Free Flavours (some vegetarian)
Easy gingerbread popcorn snack on Celery & Cupcakes (vegetarian)
Elderflower and vodka cocktail slush on The Hedgecombers (vegetarian)
Fruit flapjacks on The Petite Cook (vegan)
Roasted spiced pumpkin seeds on Hungry Healthy Happy (vegan)
Lemon drizzle loaf cake on Penne For Your Thoughts (vegetarian)
Chicken ramen on It's Not Easy Being Greedy
Stuffed Nutella cookies on Munchies And Munchkins (vegetarian)
A lovely looking bake in honour of a fantastic lady. xx
I love the marmalade on top and a great tribute too x
What a delicious looking cake and a wonderful tribute to Isabella!
Ginger is one of my favorite spice so seeing it here in the loaf cake is something I can see my self making. It looks delicious. I amsure Isabella would have loved your recreation.
Beautiful post, Kevin, I feel the same way about our community. It’s been both sad and uplifting reading all our posts today. And agree, this recipe is all about the flavour and your photos are lovely.
A beautiful post Kevin. We may have all started blogging for our own unique reasons but we’re all connected by a passion for food and a wonderful sense of community – Izzie will definitely be missed!
A lovely tribute Kevin, your take on Izzie’s loaf looks fab and delicious!
This cake sounds wonderful, sticky and delicious. A touching tribute to Isabella x
Kevin, a lovely bake and a lovely tribute. I’d like to have a slice right now with a nice cup of strong black tea.
What a great tribute and very personal. I’d forgotten about Izzie’s post on backgrounds, I must go and look at it again. I love that little loaf cake and will be making it myself, it looks like something we would love to eat.
That looks like a fab recipe and typical of Isabella. I think I’ll have to make it myself. I too had forgotten about her post on backgrounds and I’m heading off to look at it again now. She will be very much missed, but it’s good to see so many of her recipes over these last couple of days.