Orange and ginger drizzle cake is exactly what it says on the (cake) tin. Light in texture with a sticky crust from the orange and ginger icing that drizzles into the cake. Perfect as a dessert with lashings of custard or simply on its own with a nice cup of tea.
This recipe is based on the traditional lemon drizzle cake but simply uses oranges instead. If you haven’t noticed before, I am a huge fan of citrus in desserts. The flavour works perfectly with anything rich or heavy and balances everything out. Also, a little goes a long way so you don’t need much to make a big difference.
Not only does the juice from the orange have a fresh kick, the zest plays an important part and it wont have any effect on the bake. You can add zest to cakes and sponges and the flavour will be strong enough without needing to add any juice/additional liquid. Just like this chocolate orange cake.
To add a little more personality to this cake, the addition of ginger helped spice things up a bit. Ginger and orange work well together even when cooking savoury dishes, like this duck bread with orange gravy. This doesn’t mean they can’t work with sweet dishes, of course. Both flavours are used widely in cakes, biscuits and sweets, so it would be rude not to use them together!
The key to a tasty drizzle cake is equal parts butter, sugar and flour for that light yet moist texture. By poking holes in the top and pouring that delicious orange icing all over the top, it will seep deep into the cake. This creates more flavour and a delicious icing crust on top.
Give this orange and ginger drizzle cake a go show us your baking creations by posting a comment or photo on either our Instagram or Facebook.
Orange and ginger drizzle cake
- Large loose bottom cake tin
- Electric whisk
- 250 g unsalted butter softened
- 250 g caster sugar
- 250 g self raising flour
- 4 large eggs
- 1 tsp baking powder
- 1 large orange zest and juice
- 1 tbsp fresh ginger grated
- 85 g icing sugar
- Preheat the oven to gas mark 5/190°C/375°F.
- Add the butter and sugar to a bowl and whisk together, until light in colour and texture.
- Add an egg at a time whilst whisking and then mix in the flour until well combined.
- Separately, using your hand, squeeze the grated ginger over a small bowl to get the juice out. Using the same small bowl, do the same with orange and put this aside for later. Add the grated ginger and orange zest into the cake mix and fold in until well combined.
- Add the mixture to a well greased and lined loose bottom cake tin and ensure it is evenly distributed.
- Bake for around 45-50 minutes. Use a skewer to poke deep into the middle of the cake to check if it is cooked all the way through. If the skewer comes out clean, then it's ready. Add to a wire rack to cool.
- Mix together the icing sugar with the bowl orange juice and ginger juice from earlier, and mix well until combined.
- Using the same skewer that you used to check the cake was ready, or a cocktail stick, poke plenty of holes in the top and then drizzle over the icing sugar evenly to coat it all, and enjoy!