Orange and ginger drizzle cake

Orange and ginger drizzle cake is a moist, sticky and flavoursome cake with the warmth of ginger.

5 from 2 votes

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Prep Time 40

Cook Time 30

Total Time 1 10

Course Snack

Cuisine British

Servings 4cm by 6cm

Calories 164 kcal

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.

Nutrition

Calories: 164kcalCarbohydrates: 20gProtein: 3gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 35mgSodium: 105mgPotassium: 35mgFiber: 1gSugar: 13gVitamin A: 221IUVitamin C: 4mgCalcium: 50mgIron: 1mg

Keyword Cake

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