Orange and ginger syrup cake

A good pound cake recipe works great as a base for many different variations of it. That’s how I could make my Jamun Cake and Coffee Cake. Slight alterations and bam! you have a new cake. I did the same with oranges. There are many recipes you can find online, but I stuck to the one that works for me with a few changes to accommodate the addition of new ingredients. In this case, since I wanted the cake to taste and smell of orange, I added the juice and zest of half an orange. That’s why I increased the flour content. The syrup is pretty basic with a good kick of ginger. Goes great with a cup of strong adrak chai.

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Ingredients:

Flour – 1 and 1/4 cup

Salted butter – 1/2 cup at room temperature

Sugar – 3/4 cup

Baking powder – 1 tsp

Eggs – 2

Vanilla – 1/2 tsp

Fresh orange juice – from 1/2 an orange

Orange zest – from one orange

Method:

Preheat oven at 180C for 10 mins.

Whisk butter and sugar till it’s light and fluffy.

Add eggs and vanilla. Mix well.

Add the orange juice and zest.

Add the flour with baking powder. Gently fold into the batter.

Line your baking tin with parchment paper and pour the batter in it.

Bake for 35 mins or till done. Use a toothpick to check if the center has baked.

Syrup:

Ingredients:

Honey – 2 tbsp

Fresh orange juice – from one orange

Sugar – 1 tsp

Freshly grated ginger – 2 tsp

Method:

Mix all the ingredients and heat on medium heat for 10 mins or till it turns slightly thick or like a syrup.

Once the cake is done, let it cool for around 10 mins.

Now pour the syrup on the cake while it still is in the tin. Let it sit for a few hours and soak up the syrup.

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