Warm ginger cake and blood oranges
bake | dessert
A sweet and warming pudding for a cold winter's day.
Prep < 30 mins
Cooking time 40 mins
Makes 9 pieces
Ingredients
125g self-raising flour
1 tsp mixed spice
2 tsp ground ginger
100g porridge oats
80g raisins
1 egg (or 50ml sunflower oil)
2 tbsp milk
180g golden syrup
70g black treacle
125g butter
125g soft brown sugar
blood orange(s) and creme fraiche (to serve)
Method
- Line the base of a 20cm square cake tin with baking parchment. Heat the oven to 160C/gas mark 6.
- Mix together the flour, mixed spice, ground ginger and porridge oats. Stir in the raisins.
- Beat together the egg and milk.
- Put the golden syrup, black treacle, butter and soft brown sugar into a small saucepan and leave to melt over a moderate heat.
- Stir in the beaten egg and milk, making sure there are no lumps of flour, and pour into the lined baking tin. Bake for 40 minutes until springy to the touch.
- Carefully slice the skin and white pith from the blood oranges. Slice each orange thinly.
- Cut the cake into 9 pieces – it is quite a shallow cake – then place 1 piece on each plate, a few slices of oranges to the side and finally serve with a little crème fraîche or whipped cream.
Notes:
- When you have added the last of the ingredients, the cake mixture will be more soft and runny than is usual. That is exactly as it should be for this recipe. Don’t be tempted to add any more flour.
- If you leave the cake to go cold, you can wrap it in foil and keep it in an airtight container for up to a week.
- Cut into squares or discs using a 7cm cookie cutter.