Orange and ginger drizzle cake is a soft, sticky sponge cake with warm and cosy flavours and is topped with a zesty orange drizzle. This easy traybake recipe is a variation on a classic lemon drizzle cake and is perfect for sharing. Enjoy a slice with a cup of tea or coffee or serve warm as a delicious pudding with custard or ice cream.
Similar to cherry and almond traybake and apricot and almond cake, this easy cake recipe is perfect for sharing with a crowd. It is also ideal for freezing. You may also like to try one of these other traybake recipes including almond cake slices, date and oat slices and cranberry and apple crumble bars.
Ingredients for the sponge
- 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
Ingredients for the drizzle topping
- Zest of 2 oranges
- Juice of 1 and a half oranges
- 140g caster sugar
Prepare the sponge
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.
Prepare and add the drizzle topping
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.
Storage instructions
Store the cake in an airtight tin. It will keep well for several days. The cake can also be frozen.
Serving instructions
- Enjoy a slice of your orange and ginger drizzle cake for dessert or with a cup of tea or coffee.
- Serve warm for a winter pudding, either with custard or ice cream. The cake can be reheated in an ovenproof dish covered with foil or reheated using a microwave.
Other cake recipes
- Lemon drizzle cake1 Hours 20 Minutes
- Cherry and almond traybake1 Hours 20 Minutes
- Carrot cake traybake1 Hours 10 Minutes
- Almond slice recipe (frangipane cake slices)2 Hours
Orange and ginger drizzle cake
Ingredients
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
Instructions
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.
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