Description
A delightful cake that combines the zesty flavor of orange with the warm spice of ginger, topped with a tart cranberry syrup.
Ingredients
Scale
- 1 ½ cups (190g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp ground ginger
- ½ tsp ground cinnamon
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- Zest of 1 orange
- ¾ cup (180ml) orange juice
- ½ cup crystallized ginger, chopped
- 1 cup fresh or frozen cranberries
- ½ cup (100g) sugar
- ½ cup (120ml) water
- 1 tsp orange zest
Instructions
- Preheat your oven to 350°F (175°C) and prepare an 8-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ground ginger, and ground cinnamon.
- Cream the softened butter and brown sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract and orange zest.
- Gradually mix in the dry ingredients, alternating with the orange juice, and fold in the chopped crystallized ginger.
- Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick comes out clean.
- While the cake cools, prepare the cranberry syrup by boiling cranberries, sugar, water, and orange zest in a saucepan.
- Once the cake has cooled, drizzle the cranberry syrup over the top and serve.
Notes
- Measure ingredients accurately for best results.
- Avoid overmixing the batter to keep the cake light.
- Allow the cake to cool completely before adding syrup.
- Use fresh ingredients for optimal flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Orange Ginger Cake, Cranberry Syrup, Dessert Recipe, Baking