Jane was putting pressure on me this morning to finish off my three ginger recipes series, with good reason because I don’t have the greatest record in regularly updating the blog. It was a choice between this recipe and a tasty and healthy roasted red pepper and ginger soup, but she asked for the cake so I threw healthy out the window. I owe her for her chilli con carne recipe, which I made at the weekend and was delicious.
I last made this for a Sunday brunch at Caoimhe’s old apartment in the middle of winter, when it tasted warm, spicy and sunny, when the world was grey and cold outside. By old, I mean former, because she now lives in the Brussels ‘burbs. This photo wasn’t that day, but gives an idea of the spread she puts on:
Anyway, without further ado (I know, no waffling this time!)
Orange, ginger and allspice cake:
180g self-raising flour
2 tsp ground ginger
1 tsp baking powder
1 tsp ground allspice
180g butter, softened, plus extra for greasing
180g caster sugar
60g stem ginger, chopped
Juice of 1 orange
Finely grated zest of 2 oranges
For the syrup
Juice of 1 orange
Juice of ½ lemon
3 tbsp syrup from the ginger jar
1 pinch ground allspice
2 tbsp demerara sugar
Heat the oven to 180C/350F/gas mark 4.
Grease a greased loose-bottomed cake tin.
Sift the flour, ginger, baking powder and allspice into a bowl.
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 syrup and pinch of allspice.
Warm through and let it steam 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.
Good served hot or cold, on its own or with some icecream/cream on the side.
Original recipe from the Guardian here.