Orange, ginger and allspice cake

A wonderful cake of warm, spicy, aromatic flavours. Or serve it still warm from the oven, with cream, as a pudding.

Makes one 23cm cake.

Serves Origin Fusion
Preparation 10-15mins Heat rating (No heat)
Cooking 30mins Ease (Easy)
Vegetarian Yes

Ingredients

1 tsp+a pinch Allspice
3 tsp Ground Ginger
180g self-raising flour (or plain with a sachet of levure chiminque + 1tsp of baking powder)
1 tsp baking powder
180g butter, softened, plus extra for greasing
180g caster sugar
3 eggs
60g stem ginger, chopped (or crystallized ginger)
Juice of 1 orange
Finely grated zest of 2 oranges

For the syrup
Juice of 1 orange
Juice of ½ lemon
1 tsp ginger powder
1 pinch ground allspice
2 tbsp demerara sugar

Preparation

Grease a 23cm-diameter loose-bottomed cake tin, line with baking parchment and butter the parchment. Heat the oven to 180C.
Sift the flour, ginger, baking powder and allspice into a bowl. In a stand mixer or with a hand-held mixer, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, beating well after each addition. (If it looks as if it's going to curdle, add a tablespoon of flour with the last egg.)
Gently fold in the rest of the flour, then stir in the stem ginger, orange juice and orange zest.
Spoon into the tin, smooth the top and bake for 25-30 minutes, until risen and golden, and a skewer comes out clean.
While the cake is baking, make the syrup.

In a small pan, combine the orange juice, lemon juice, ginger powder and pinch of allspice. Warm through and let it steep gently for five minutes. When you take the cake out of the oven, prick it all over with a skewer and trickle the syrup over the top. Sprinkle with the demerara sugar, leave to cool in the tin for about 20 minutes, then remove and leave on a rack to cool completely.

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1 comment has been written about this recipe

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Anonymous Excellent
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Ce gâteau est excellent : la force du poivre et du gingembre contraste avec son moelleux !
J'ai juste un peu de mal à le démouler, sans doute parce que j'utilise un moule en verre, ou bien faut-il que je le démoule quand il est encore très chaud ?
J'ai testé la recette avec du citron pour remplacer l'orange et c'est également très bon.