Fresh from the oven

Sticky Orange & Ginger Cake with Candied Orange Topping

Posted on by Yvette
gingercake

For any of you who are still trying to hang on to that festive season a little longer, then this is the cake for you! For me, the inspiration for this recipe came from the healthy smoothies I’ve started making for breakfast! Whilst trying to be healthy, (after my Christmas indulgence!) my mind is never far away from cakes… of course!

I blended up some banana and orange juice with fresh root ginger to make a smoothie, and whilst the blender was working its magic, so was my brain! I thought the orange and ginger would work really well in a cake! So the next day I did some baking …. I decided to make a ginger sponge using just ground ginger, however you could add in ginger chunks if you really want an extra spiced taste! I then poured over an orange syrup to allow the sponge to soak in and finished up with some homemade candied orange zest which I sprinkle over the top.

This cake has just the right amount of ginger to it, whilst the orange gives it a delicious zesty twist. The candied zest gave it a pleasant sugary crunch to finish off! I found that the flavour actually came out more once it had been in the fridge (covered well with cling film or foil) and tasted even better the next day! So why not give this simple recipe a try!

Recipe

Bake Time: 30 mins or when skewer comes out clean

Ingredients

For the sponge

For the Orange Syrup

For the Candied Orange Zest

Method

  1. Pre-heat oven to 180’c and line a loaf tin (8inch x 5inch)
  2. Gently melt the margarine, both sugars and molasses in a saucepan.
  3. Set aside to allow to cool.
  4. Combine the soy / mil with the eggs in a separate bowl, then gradually add to the cooled melted mix, beat until well combined.
  5. In a separate bowl, mix the spices with the flour and bicarb of soda, then add to the liquid mix, preferably in 2 stages, ensuring not to over mix.
  6. Pour into cake loaf tin and place on middle shelf in oven.
  7. Whilst baking, start on the syrup by heat the orange juice and sugar in a saucepan until sugar has dissolved. As soon as its dissolved, remove from heat.
  8. Once the sponge has baked, leave in tin and pour over the cake. Allow the cake to cool in its tin before turning out onto a wired wrack.

For the Candied Orange Zest

Gently heat the water and sugar in a saucepan until sugar has completely dissolved, then add the zest and simmer for around 8-10 minutes. Drain the liquid cover the zest in a little granulated sugar before adding it to the cake.

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