Ginger and orange cake

Ginger orange cake    


250 g unsalted butter, room temperature
200 g castor sugar
4 large eggs
2 navel oranges
2 Imperial mandarins
300 g self raising flour
120 ml bottle orange juice
1 1/2 Tsp baking powder
1 Tsp bicarb soda
3 Tsp ground ginger
1/2 Tsp fine sea salt
100 g crystallized ginger
25 g glazed ginger


1 strawberry
4 segments mandarin
1 lemon zest (opt)
6-8 Tbs fig jam or enough to cover the top (my niece made for me)
a little bit of lemon thyme leaves


Preheat the oven to 180 C. Grease and line a 22 cm round  spring form cake pan.

Put oranges in saucepan with cold water, bring to boil 1 hour. After 1 hour drain the water, and fill with cold water and bring to boil further for 1 more hour. Drain the water and let oranges to cool; then cut in wedges and remove pips. Dump everything oranges skins, pith’s, fruits into food processor and set aside. Peel the mandarins, remove pips and place into food processor. Blitz them with crystallized ginger and glazed ginger. Set aside for later.

Place the flour, baking powder, bicarbonate soda, ground ginger and salt into a bowl and and mix well. Cream butter with sugar until light and fluffy. Add in eggs, one at a time, beating well before each addition, if necessary adding a spoonful of flour with the last egg to prevent mixture from curdling.

Beat in orange and ginger pulps. Add the flour all at once and mix well, then slowly mix in the orange juice. Scrape the batter into the prepared pan and bake in the preheated oven for 50-60 minutes or until skewer inserted into the center of the cake, comes out clean.

If it starts to brown too quickly, cover loosely with a sheet of lightly greased aluminium foil. Leave the cake in the pan to cool on a wire rack, then remove from tin and transfer to a plate and put on top of the cake turner (if you have one; if not just on a steady bowl will do). Spread the fig jam on top and smooth evenly, then sprinkle the lemon zest and lemon thyme leaves on top.Decorate with strawberry and mandarins.

Serve with chamomile tea or your choice of tea or with brew coffee.


Note: Oven temperature vary. You might need more or less time. If cake too brown cover with foil after 30 minutes.



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