Orange and ginger drizzle cake

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.

Ingredients

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
• Sieve
• Teaspoon
• Tablespoon
• 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 180^oC, 350^oF, 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.

Tips

1. 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.
2. 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.
3. 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.
4. Store the cake in an airtight tin. It will keep well for several days. The cake can also be frozen if required.
5. 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.