Unusual, quite sophisticated configuration of textures and flavours. Took me a while to gather enough courage – the challenge came, as often for me, from the Guardian; i had to understand, interpret, adjust – but Hugh Fearnley-Whittingstall’s recommendation is, as always, sound and interesting.
My first attempt was a bit flat – not enough baking powder, perhaps
but the taste did not fail the high expectations
Quantities below should make one 22cm dia cake (my spring form claims it is 24 cm/9 inch in diameter, which in itself is funny – and it makes 22 dia cake.. go figure..)
- 225g flour
- 2 tsp ground ginger
- 3 tsp baking powder
- 1.5 tsp ground allspice
- 225g butter, softened, plus extra for greasing
- 225g sugar
- 4 eggs
- 80g stem ginger, chopped
- Juice of 1 large orange
- Finely grated zest of 2 sizable oranges
For the syrup
- Juice of 1 large orange
- Juice of ½ lemon
- 4 tbsp syrup from the ginger jar –or some other suitable sweet stuff –
- 1 pinch ground allspice
- 3 tbsp brown sugar
- Grease a loose-bottomed cake form (I used a spring form), line with baking parchment and butter the parchment.
- Heat the oven to 180C/350F.
- Sift the flour, ginger, baking powder and allspice into a bowl.
- In a stand mixer or with a hand-held mixer, 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 35-40 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 brown sugar.
- Leave to cool in the tin for about 20 minutes, then remove and leave on a rack to cool completely