The Lavender & Lovage Weekend Bakery:
Sticky Ginger Marmalade Tea Loaf Recipe
I love baking, as many of my regular readers will know! I love the weighing and sifting, as well as the perusal of cookbooks and those cracking recipe ideas that come to you in the middle of the night. I also love bakeware, and especially British non-stick bakeware; so, when I was sent this gorgeous limited edition tin recently, from George Wilkinson, I was over the moon, especially as I already have the matching cake tin in this range too. Now, it is easy for some readers to think that as I was sent this tin for free, my review will be biased – well, not at all. I try to be objective, honest as well as fair in all of my reviews, and the simple fact is that I LOVE all of the George Wilkinson range, for numerous reasons. Firstly, it is all British, secondly, it is really well made and comes with a 15 year guarantee; thirdly, I LOVE the GlideX non-stick finish, as well as the fact that the bakeware is scratch and flake-resistant. But, beyond all the practical reasons, it JUST looks SO good – its stylish good looks add a certain British baking panache to any avid baker’s kitchen! My lovely old-fashioned and vintage looking loaf tin is part of the Limited Edition range that comprises a cake tin (that I already have), a muffin/bun tin and a baking sheet.
I pondered for many days about what I would bake in my lovely vintage looking tin; and then it came to me, as I have been making lots of marmalade lately, for the Marmalade Awards, I would make an old-fashioned marmalade tea loaf. Plus, a tea loaf was the perfect recipe to make for a little project I am working on with Clover Seedburst. I have been asked to work on a couple of recipe ideas with Clover Seedburst; so this loaf was made just so I could spread some of this lovely seeded spread on to a thick slice of tea loaf, served with a cup of tea of course. I am VERY impressed with Seedburst – it has 70% less saturated fat than butter, and contains seeds and whole grains in it. It is well known that seeds and grains are the power house of nutrition and energy, and are packed with unsaturated fats which contain “good” HDL (high density lipoprotein) fats that help to maintain healthy blood cholesterol levels for a healthy heart. It’s suitable for vegetarians and it TASTES great too!
I had planned to actually bake my cake WITH Seedburst, but it is not suitable for baking and some cooking – however, it is delectable spread on toast, slathered over baked potatoes, used in sandwiches as well as being added to cooked fresh vegetables, and it was DELICIOUS when spread on a slice of my Sticky Marmalade Tea Loaf too. The seeds and grains are visible in the spread, and it also has a drop of sea salt added which makes it is a “savoury” kind of low-fat spread. But, I LOVE that sweet and salty flavour combination, a bit like salted caramel, and so it really did taste amazing when spread on my marmalade tea loaf.
The recipe is based on an old family recipe, that my grandmother used to make; she would use Seville orange marmalade and add ginger to the loaf as my grandfather was a bit of a ginger addict, as I am. But, I discovered half a jar of home-made ginger marmalade lurking at the back of the fridge, so I thought I would make a double ginger tea loaf. The glaze is a modern invention and based on the “drizzle” cake idea, but it does keep the cake beautifully moist and adds an extra marmalade kick to the loaf. You can freeze this loaf in slices, just pop a piece of greaseproof paper between the slices and then put them into a container or a “zip-lock” freezer bag.
This is the first recipe that I have developed that uses Seedburst, look put for a savoury one at the beginning of next week. In case you were wondering, as I was, what seeds and grains are contained in Seedburst, they are: Sesame, barley, linseeds, oats, wheat, rye and millet. The spread has a vaguely “Ryvita” kind of smell, which was rather comforting, and tasted delicious – a sort of cross between a salted butter and a crisp bread, and the texture of the seeds and grains in the spread added to the overall tasting experience. Both Malcolm, (my husband) and I were impressed, and the plan is to use some in a baked potato next time we have them.
I hope you enjoy the recipe if you try it, it’s an easy “throw it all in one bowl” type of recipe, and other marmalades can be used of you are not a lover of ginger; likewise, substitute the ground ginger for some cinnamon along with the mixed spice. My verdict for the George Wilkinson loaf tin – it’s BRILLIANT! I sprayed the tin lightly with some baking spray and forgot to line the base with greaseproof paper (ooops), and the loaf just FELL out of the tin, no sticking at all. The loaf tin was also a breeze to clean, with a little hot soapy water, and that was it. I will leave you with the recipe below, do try some Clover Seedburst next time you go shopping, we both thought it was wonderful. I hope you all have a wonderful weekend, see you soon, Karen
Disclaimer: I was sent a George Wilkinson Ltd Edition Loaf Tin for free to review, with no request to post my findings here; I have chosen to share my review and thoughts with my readers, as I believe the product to be of the highest quality and a great help in the kitchen.
Disclaimer: I was paid a fee by Clover Seedburst to cover the cost of my ingredients in developing some recipes that use the spread; this is recipe number one, and I have one more recipe to share with my readers. All opinions are my own and I was not influenced in any way by Clover Seedburst.
Karen S Burns-Booth