Bake this cake 5 days ago, as my Aunt and cousin brother came to visit, and to celebrate my grandniece Belated Birthday. Got some leftover chunk fig, and diced ginger jam, and mandarins from my sister; home grown and I bought pumpkin spices, strawberries and blueberries. We had afternoon tea at my other sister’s home. My other sisters brought party pies and baos. My niece brought her home grown red and yellow capsicums, carrots and bought two types of hummus. My cousin brother brought a sponge cake from his friend. My brother in law made mulled wine. My youngest nephew made marble cake with his mom.
“Pumpkin spice, a blend of cinnamon, nutmeg, ginger, cloves, and allspice, is traditionally used in pumpkin pie and contains no actual pumpkin. It offers several health benefits, including rich antioxidants, aiding in reducing inflammation, supporting digestion, and stabilizing blood sugar, despite commercial treats often adding sugar. Each spice contributes uniquely: cinnamon lowers blood sugar; ginger eases digestive issues; nutmeg and cloves protect brain cells and combat free radicals; allspice supports digestion and immune health.”
“Ginger powder is a potent spice derived from dried ginger root, known for its anti-inflammatory and antioxidant benefits. It aids in alleviating nausea, soothing digestive issues, and easing joint and menstrual pain. With a more concentrated heat than fresh ginger, it can also help with motion sickness and digestion. Rich in bioactive compounds, it promotes digestive health and may relieve menstrual pain effectively, comparable to over-the-counter pain medications.”
“Chia seeds, from the Salvia hispanica plant native to Central and South America, are nutrient-dense, containing fiber, protein, omega-3 fatty acids, and minerals. They absorb liquid to form a gel, promoting digestion, heart health, and prolonged energy by enhancing satiety and slowing carbohydrate digestion, while also providing antioxidants.” Glad the combined ingredients are healthy, comforting and delicious. Everyone enjoyed it. Let’s bake!!!
Ingredients
300 g self raising flour
250 g butter
200 g castor sugar
90 g sour cream
120 ml orange juice, bought, divided
5 mandarins, peel skins and remove seeds
4 eggs
1 lemon zest
3 Tsp ginger powder
1 1/2 Tsp pumpkin spice
1 1/2 Tsp chia seeds
1 1/2 Tsp baking powder
1 1/2 Tsp yuzu juice
1 Tsp bicarb of soda
1 Tsp vanilla extract
1/2 Tsp salt
Garnish
12 blueberries
2 strawberries
6-8 Tbs fig and ginger jam
Method
Preheat oven180ºC. Grease and line the 23 cm round spring form pan.
In nutri bullet, place mandarins and 60 ml orange juice and blitz well. Set aside. Next in a deep plate mix well flour, baking powder, bicarb, ginger powder, pumpkin spice, and salt. Beat butter for 5 minutes, then add in castor sugar and beat again until light and fluffy about 3-5 minutes.
Now add egg one at a time, beating well before each addition. If necessary adding a Tbs of flour with the last egg to prevent mixture from curdling. Next beat in orange pulps. Add in all at once flour mixture and mix well with a big metal spoon in North to South directions and West to East directions.
Then add in the remaing orange juice, yuzu juice, vanilla extract, sour cream, and chia seeds. Mix well to incorporate. Scrape batter down the sides. Spoon the batter into prepared pan. Smooth the top. Bake for 40 minutes first. If it start to brown too quickly, cover with foil. If needed extra time bake a further 10 minutes or until skewers out clean.
Switch off oven. Leave the cake in the oven for 35 minutes. Then remove to rack to cool further about 30 minutes. Then transfer to cake plate mat. When the cake is completely cool. Spread fig and ginger jam on top and garnish with 2 strawberries close to the edge on top, then blueberries close to the edge and around the cake. As it is my grandniece belated birthday, I had a lighted candle in the middle. Enjoy with ice cream, mulled wine, red wine, juices and water!!!!
https://helenscchin.com/2026/08/07/ginger-orange-pumpkin-chia-seeds-spice-cake/
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