Photo: Natalie Levin
One of the cakes I bake the most on winter days is undoubtedly an orange cake. The maddening smell spreading around the house and the wonderful taste that takes me straight to my childhood turn orange cake to one of my favorite cakes in the world. It’s simply the perfect snack to have with my cup of coffee in the morning.
Lately I got addicted to ginger, and therefore thought of how to add ginger into desserts and cakes. This is how this orange cake was thought of. This ginger orange cake has the most gorgeous smell, addictive texture and a special taste that ginger lovers will absolutely crave.
This cake is so easy to make and only required a bowl and a whisk. the added ginger gives the orange cake a delicious tang, and the orange ginger syrup makes it super moist and fragrant. You just have to try it for yourself!
Photo: Natalie Levin
Ginger Orange Cake
Ingredients
For the cake:
- 4 large eggs at room temperature
- 150 grams sugar
- 1 teaspoon vanilla extract
- 1 teaspoon grated fresh ginger root
- Pinch of salt
- 150 grams melted butter slightly cooled
- 125 ml. milk
- 180 ml. freshly squeezed orange juice
- Zest of two oranges
- 350 grams all-purpose flour
- 10 grams baking powder
For orange and ginger syrup:
- 125 ml. freshly squeezed orange juice
- ½ teaspoon of freshly grated ginger root
- 60 ml. water
- 50 grams sugar
Instructions
Ginger orange cake:
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Preheat oven to 170 Celsius degrees.
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Lightly grease the pan with oil to keep the cake from sticking to the pan.
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In a large bowl, place eggs, sugar, vanilla, grated ginger root, salt, butter, milk, juice and orange zest and whisk into a uniform mixture.
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Add flour and baking powder and mix well until you get a uniform batter.
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Pour the batter into the greased pan.
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Bake the cake for 35-45 minutes or until it is golden, stable and a skewer inserted in its center comes out with moist crumbs.
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Cool completely at room temperature.
Orange and ginger syrup:
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In a small pot, put orange juice, ginger, water and sugar and heat to boil.
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Cook for another 2-3 minutes after boiling on medium flame and remove from heat.
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Drain the syrup and pour over the cake for full absorption.
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Serve at room temperature.
Recipe Notes
- Keep the cake in a closed container for up to a week. It is recommended to serve it warm or at room temperature rather than cold from the fridge.
- It is important to use freshly grated ginger.
- Instead of butter you can use 125 ml. coconut oil.
- Instead of oranges, you can use clementine, grapefruit or any other citrus fruit you like. The flavors will vary accordingly.
Photo: Natalie Levin