1. Beat the eggs, sugar, zest & ground ginger into the margarine. 2. Add the flour & mix, then add the water, mixing again. 3. Pour into a well greased microwave safe dish (I like to use a 7"x11" rectangular stoneware dish). 4. Cook on full power for 5 minutes (my microwave is 900W / E rated - you may need to adjust your times to suit your microwave). 5. Brush the cake with the melted marmalade & return to the microwave to cook on full power for another minute. 6. Decorate with the chocolate sprinkles or the preserved ginger & cut into slices or squares & serve. 7. If you wish to save any cake, cover it with plastic wrap or place in an airtight container for upto 3 days - it will stay soft & moist like this. ---------------------------------------------------------------------------
Nutrition
Ingredients
