Ginger Cake with Orange Syrup

With Christmas around the corner, it’s time for something spiced and delicious, and this ginger cake with orange syrup is just what you need. This recipe gives off similar vibes to sticky toffee pudding, which is one of my favourite desserts, and you honestly need this cake in your life.

When I think of using ginger in baking, I tend to associate it with gingerbread cookies. But, if I’m being honest I’m not that much of a fan. They’re usually hard, brittle and overpowered with spice. So, I’ve created this ginger cake as an alternative.

The combination of ginger and cinnamon makes this cake delicately spiced which can be enjoyed completely by itself. However, when it’s accompanied by the orange syrup, it just melts in your mouth.

Give this recipe a try and enjoy chunky, fluffy slices of spiced cake with a drizzle of warm, buttery orange-infused syrup.

Do you love citrus flavoured cake? Why not try my Lemon Drizzle Traybake recipe.

Makes 9 – 12 chunky slices

Dairy-free: Use dairy-free butter instead to make this cake and the syrup dairy-free

Prep time: 25 minutes

Cook time: 20 – 25 minutes

Total: 50 – 55 minutes

Ingredients 

6 oz / 170g butter

6 oz / 170g dark brown sugar 

2 eggs 

6 oz / 170g self-raising flour 

1 tsp ground ginger

1 tsp cinnamon 

Zest of 1 orange 

For the orange syrup

5.3 oz / 150g brown sugar

2.6 oz / 75g butter

Juice of ½ orange 

Ginger Cake Method

First, preheat your oven to 180 degrees and line and square 20 cm baking tray. Either line the tray with parchment paper, making sure to create sharp edges for the corners. Or, spread a teaspoon of butter round the base, sides and corners of the tin and dust a tablespoon of flour to coat the inside of the tin. Make sure to remove any excess flour by tipping the tin upside down and tapping the base. 

Next, grab a large mixing bowl and cream the butter and sugar together using an electric whisk. Mix until light, fluffy and smooth. If you think the batter is mixed enough, mix it for a little longer – this is the foundation for your bake and very important! 

Then, add an egg at a time and mix thoroughly before adding the next one. Sieve the flour over the bowl and add the spices and orange zest before folding in the mixture using a spatula. To fold the mixture, use large slow movements as you want to keep the air in. This will result in a light, well-risen cake. 

Pour the batter into your prepared tin, place it into the centre of the oven and turn it down to 170 degrees. The cake should take 20 – 25 minutes to bake. When it’s done, it will be evenly risen, lightly golden and a knife should come out clean when it’s stuck into its centre. Set aside to cool slightly. 

If the cake needs a little longer but is looking quite brown on top, place a sheet of tin foil over the top to protect it and check the cake again in another 5 minutes. 

To make the syrup

While the cake is cooking, make the orange syrup. Place the butter, sugar and orange juice into a saucepan. Cook on low heat until the butter and sugar have melted and you have a smooth runny syrup. 

Finally, slice the ginger cake and drizzle the warm orange syrup over every inch. 

The only way this spiced ginger cake could be better is if it was topped with a scoop of ice cream. Sadly, I didn’t have any in the house as I’m “trying” to be good… *she says shovelling another spoonful of cake into her mouth*. 

To view how I made this ginger cake, follow me on Instagram at @theardentbakery.

For more recipes, check out my baking section.

Els x