Orange and ginger drizzle cake is a variation on a classic lemon drizzle cake. It is moist and flavoursome with the warmth of ginger. The cake will keep well for several days in an airtight container. Orange and ginger drizzle cake can be eaten cold, but is equally delicious served hot as a delicious pudding with custard or ice cream.
For the cake:
- 175g butter (at room temperature)
- 175g caster sugar
- 3 medium eggs
- Zest of 2 oranges
- 175g plain flour (all purpose flour)
- 115g ground almonds
- 3 teaspoons baking powder
- 5 rounded teaspoons ground ginger
- 2 tablespoons milk
For the topping:
- Zest of 2 oranges
- Juice of 1 and a half oranges
- 140g caster sugar
Equipment needed to make orange and ginger drizzle cake
- Kitchen scales
- Large baking bowl
- Wooden spoon to cream the butter and sugar
- Medium sized bowl to beat the eggs
- Whisk to whisk the eggs
- Zester or grater for the orange
- 30cm by 20cm baking tin
- Non stick baking parchment
How to make orange and ginger drizzle cake
Cream together the butter and caster sugar.
Beat the eggs and add to the butter/sugar mixture a little at a time.
Sift the flour into a bowl with the above ingredients. Add the baking powder, ground almonds, orange zest and ginger and fold in the dry ingredients. Stir in the milk.
Transfer the mixture into a lined 30cm by 20cm (or equivalent sized) baking tin. Bake at 180oC, 350oF, gas mark 4 for approximately 25 to 30 minutes until firm to the touch. If you have an Aga, place the baking tin on the grid shelf of the floor of the roasting oven with the cold plain shelf on the second set of runners.
Just before the cake is cooked, heat the orange juice (juice of one and a half oranges), zest of 2 oranges and caster sugar over a low heat until the sugar has dissolved.
Pierce the top of a cake with a skewer and drizzle the topping over the top of the cake whilst the cake is still hot. Leave the cake to cool in the baking tin.
Remove from the tin when it has cooled. Cut into individual pieces and store in an airtight tin. This cake will keep well in an airtight container for several days.
- The orange zest can be prepared ahead of time and can be stored in an airtight container in the fridge for a couple of days or can be frozen.
- Remove the butter (or margarine) from the fridge so that it reaches room temperature before starting to make the cake. This will make it easier to cream together with the sugar.
- If you don't have caster sugar, simply blitz some granulated sugar in a food processor until it has reduced in size. Caster sugar is simply a finer sugar than granulated sugar and is suited to cake baking.
- Store the cake in an airtight tin. It will keep well for several days. The cake can also be frozen if required.
- Try the cake either hot or cold. The cake can be heated in an ovenproof dish covered with foil. Serve the hot cake with custard, cream or ice cream to make a delicious pudding, ideal for colder days.
Orange and ginger drizzle cake is a variation on tangy lemon drizzle cake which you may also like to try. Tangy lemon drizzle cake can also be enjoyed hot or cold.
If you enjoy recipes with ginger, you may also like to try marbled chocolate tiffin with ginger, an easy to make no-bake cake.
Orange and ginger drizzle cake
For the cake
- 175 g butter softened
- 175 g caster sugar
- 3 eggs
- 2 orange zest
- 175 g plain flour (all purpose flour)
- 3 teaspoon baking powder
- 115 g ground almonds
- 5 teaspoon ground ginger
- 2 tablespoon milk
For the drizzle topping
- 2 orange zest
- 1½ orange juice
- 140 g caster sugar
To prepare the cake
- Cream the butter and sugar together in a large bowl.
- Beat the eggs in a separate bowl. Add to the butter and sugar a little at a time and beat.
- Sift the flour into the bowl with the other ingredients. Add the baking powder, ground almonds, orange zest and ginger and fold in.
- Stir in the milk.
- Line a 20cm by 30cm tin with non stick baking parchment.
- Spoon the mixture into the lined tin.
- Bake in the centre of the oven at 180°C, 350°F, gas mark 4 for about 25 to 30 minutes until firm to the touch.
To prepare the drizzle topping
- Just before the cake is baked, heat the orange juice, orange zest and caster sugar until the sugar has dissolved, stirring regularly.
- Pierce the top of the cake with a skewer and drizzle all the topping evenly over the cake while the cake and drizzle topping are both still hot.
- Leave the cake to cool in the tin.
- Carefully remove from the tin when cool and cut into squares or rectangles.