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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.
Put the bread in a food processor and blitz to fine crumbs.
Spoon the marmalade into the base of the lined tin and spread it out evenly.
Cream the butter and sugar in a large bowl, until creamy, then beat in the eggs to combine.
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.
Remove, leave to cool for five minutes, then flip upside-down to unmould.
Serve warm with cream or custard.