225 g Caster sugar
5 Oranges
100 g Unsalted butter
2 Cm Fresh ginger; up to 3 cm,
-peeled and finely grated
75 ml Double cream
3 md Eggs
325 g Plain flour
3 ts Baking powder
Walnuts; chopped
Cinnamon
A very moist cake that's intensely flavoured and a cinch to make. The
fresh ginger helps prevent the orange flavour from flattening and
tasting like cordial, but it stays in the background so the citrus
flavour remains strong. I baked mine in a slightly smaller tin, so it
rose grandly and a bit precariously, with the paper sticking out up
the sides to hold the cake in place while baking.
Line the base and sides of a large, deep, 19 cm-long loaf tin with
nonstick baking paper and heat the oven to 180°C (160°C
fan-assisted)/350°F/gas mark 4. Put the sugar in a saucepan, finely
grate the zest from the oranges and leave to one side, then squeeze
150 ml juice from the oranges and pour in with the sugar. Bring to a
boil, remove from the heat and add the butter. Leave for five to 10
minutes, to cool and for the butter to melt, then stir in the zest,
ginger, and cream. Beat in the eggs, then stir in the flour and
baking powder until smooth.
Spoon a third of the cake mix into the tin, sprinkle with walnuts and
cinnamon, swirl them through, then add another third of the batter and
repeat with more nuts and spice. Spoon on the remaining batter,
sprinkle on some walnuts and cinnamon to make a top crust, and bake
for 50 minutes, or until a skewer pulls out with only a few crumbs
stuck to it.
