As you may know, I made a batch of Seville orange and ginger marmalade a couple of weeks ago and since then I have been looking for interesting ways to use it. I have made marmalade cake a number of times over the years and it’s really good. The marmalade that I had made included ginger so I decided to add a bit of crystallized ginger to the cake mix. What a good idea – it turned out really well! Of course you could omit it if your marmalade doesn’t include ginger or you don’t like ginger!
As I am writing this, I am listening to the Radio and they are discussing ‘juncture loss’ and the origin of the word “Orange”. The word “orange” derives from the Arabic word “naranj”. Sometime in the 14th Century it arrived in English language as “narange” and gradually the initial ‘n’ was lost. A “narange” became an “orange”. The same was the case for the word apron which was originally a “naperon” and “nickname” which was originally “ekename” (“eke” meaning ‘additional’ – makes much more sense now!). Well you learn something new everyday.
I do wonder though if I ought to stop listening to the radio whilst I cook and write. I find that I spend an inordinate amount of time googling ‘interesting’ facts rather than writing about the food I’ve just cooked 😀! I’ve also been known to burn things as I’ve wandered off to look something up rather concentrating on the task in hand.
Anyway, ‘Narange Marmalade’ or ‘Orange Marmalade’ you really should try this marmalade cake, it’s good! Whether you make it with the ginger or without the ginger is up to you but I do think that this will be a cake that you try time and again. So perhaps try both ways!