This vibrant orange and ginger cake is the perfect balance of sweet and spicy. The fragrant orange zest and the tangy pop of crystallized ginger create a flavor explosion in your mouth. It's moist, fluffy, and utterly irresistible. Trust me, it's a recipe that will quickly become a family favorite. I remember when my grandmother used to make this cake for our family reunions; it always disappeared within minutes!
I've perfected this recipe over the years, tweaking it to achieve the perfect texture and flavor. It's easy to make, even for beginner bakers, and requires only basic ingredients that you probably already have in your pantry! The best part is that the whole process, from start to finish, is quite relaxing and surprisingly therapeutic. It's perfect for a cozy weekend baking session!
Required Equipments
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
- Baking tins (2 x 20cm)
- Stand mixer or hand mixer
- Wooden spoon
Orange and Ginger Cake: Frequently Asked Questions
Orange and Ginger Cake
A delightful cake with a burst of citrusy and spicy flavors. Easy to make, yet utterly delicious and perfect for any occasion!
⏳ Yield & Time
Yield: 12 servings
Preparation Time: 10 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 180°C (350°F). Grease and flour two 20cm (8-inch) round baking tins. This is crucial; otherwise, your lovely cake will stick!
- In a large mixing bowl, whisk together 225g (1 ¾ cups) self-raising flour, 200g (1 cup) caster sugar, 1 tsp baking powder, and 1 tsp ground ginger. Don't forget that baking powder–it's the secret weapon for fluffy cakes!
- In a separate bowl, whisk together 170ml (¾ cup) orange juice, 170ml (¾ cup) vegetable oil, and two large eggs. Make sure the eggs are at room temperature–this helps with even mixing.
- Gradually add the wet ingredients to the dry ingredients, mixing gently with a wooden spoon or a spatula until just combined. Overmixing is the enemy of a light and airy cake, so be gentle!
- Finely grate the zest of two large oranges. Add to the batter along with 100g (¾ cup) chopped crystallized ginger. Mmm, that smells amazing already!
- Divide the batter evenly between the two prepared tins. Spread it out evenly to ensure even baking.
- Bake for 25-30 minutes or until a skewer inserted into the center comes out clean. Every oven is different; start checking at 25 minutes.
- Allow the cakes to cool in the tins for 10 minutes before transferring them to a wire rack to cool completely. Patience, young padawan!
- Once the cakes are completely cool, you can dust them with icing sugar, make a simple orange glaze, or frost them – the choice is yours! If you're feeling creative, why not make a fun design?
📝 Notes
- Make sure your eggs and orange juice are at room temperature for best results.
- You can adjust the amount of ginger according to your taste preference.
- This cake is best served the day it is baked, but it can be stored for up to a week in an airtight container at room temperature, or up to two weeks refrigerated. Freeze it for longer-term storage, wrapping it well to prevent freezer burn.
- Don't overmix the batter. Mix until just combined to keep the cake light and fluffy!
🍎 Nutrition
Calories: 350kcal
Protein: 5g
Fat: 15g
Carbohydrates: 45g
Fiber: 2g
Calcium: 100mg
