Gingerbread cake with cinnamon and orange

Baked goods Autumn Winter Holidays Ginger Cinnamon Orange

Gingerbread is more than a flavour, it's a feeling. The scent of ginger, cinnamon and clove drifting through your kitchen while the cake bakes? That's unforgettable. With the right baking tins the cake comes out beautifully, nicely shaped and evenly baked. Add a little grated orange zest to the batter and you have a recipe people will ask for.

x_ckl_recipe_markerGingerbread cake with cinnamon and orange A moist gingerbread cake full of warm spices, with a hint of orange for a fresh note. Perfect for sharing and to impress without much effort. How to make a gingerbread cake with cinnamon and orange? Pastry British 8 people 20 min 50 min 10 min 80 min

Preheat the oven to 170°C (conventional heat). Grease your cake tin well with butter and lightly dust with flour so the cake releases easily later.
Melt 125 g butter in a small saucepan over low heat. Add 150 g dark brown sugar and 3 tbsp black treacle and stir until everything has dissolved. Remove from the heat and let cool slightly.
Beat 2 eggs in a large mixing bowl. Add the butter-treacle mixture and stir well.
Sift 225 g self-raising flour, 2 tsp ground ginger, 1.5 tsp ground cinnamon, 0.5 tsp ground cloves and a pinch of salt over the bowl. Also add the grated zest of 1 orange.
Stir in 150 ml whole milk until you have a smooth, airy batter. Don't overmix.
Pour the batter into the greased tin and smooth the top. Place the tin in the centre of the oven and bake for 45 to 50 minutes, until a skewer comes out dry.
Let the cake rest for 10 minutes in the tin. Then carefully turn it out onto a cooling rack and leave to cool completely.
For the glaze, mix 100 g icing sugar with 2 tbsp fresh orange juice until smooth and thick. Drizzle this over the cooled cake and allow to set before serving.

Baked goods Autumn Winter Holidays Ginger Cinnamon Orange 125 g unsalted butter 150 g dark brown sugar 3 tbsp black treacle 2 eggs 225 g self-raising flour 2 tsp ground ginger 1.5 tsp ground cinnamon 0.5 tsp ground cloves Pinch of salt Grated zest of 1 orange 150 ml whole milk 100 g icing sugar 2 tbsp fresh orange juice Loaf tin (cake pan) Saucepan Mixing bowl Hand mixer or whisk Sieve Grater Cooling rack Skewer Baking molds baking-tins Mixing Bowl mixing-bowl Whisks whisk Sieve sieve Nordic Ware Cake Pan / Loaf Pan Jubilee Gold - Aluguss - 26 x 15 cm Nordic Ware ["bake form"] Birkmann bake form / Cake form Contoura Modern - cast aluminum - 15.5 x 26.5 cm Birkmann Contoura Birkmann Cake Mould / Baking Mould / Quiche Pan Premium Baking - Enameled base ø 30 x 4 cm Birkmann Taartvorm, Quichevorm MasterClass Muffin Pan - 12 muffins - 26 x 20 cm MasterClass ["Muffinvorm"] Pear mini cakes from the muffin tin foodies-pear-mini-cakes-from-the-muffin-tin Classic Apfelstrudel from the oven foodies-classic-apfelstrudel-from-the-oven Christmas turkey with herb butter and roasted vegetables foodies-christmas-turkey-with-herb-butter-and-roasted-vegetables Autumn muffins with pumpkin and walnuts foodies-autumn-muffins-with-pumpkin-and-walnuts

Recipe

Gingerbread cake with cinnamon and orange

A moist gingerbread cake full of warm spices, with a hint of orange for a fresh note. Perfect for sharing and to impress without much effort.

Course	Pastry
Kitchen	British
Servings	8 people

Preparation time

Preparation time	20 min
Time in oven	50 min
Stiffen up min.	10 min
Total	80 min

Equipment

Loaf tin (cake pan)
Saucepan
Mixing bowl
Hand mixer or whisk
Sieve
Grater
Cooling rack
Skewer

Ingredients

125 g unsalted butter
150 g dark brown sugar
3 tbsp black treacle
2 eggs
225 g self-raising flour
2 tsp ground ginger
1.5 tsp ground cinnamon
0.5 tsp ground cloves
Pinch of salt
Grated zest of 1 orange
150 ml whole milk
100 g icing sugar
2 tbsp fresh orange juice

How to make a gingerbread cake with cinnamon and orange?

Preheat the oven to 170°C (conventional heat). Grease your cake tin well with butter and lightly dust with flour so the cake releases easily later.
Melt 125 g butter in a small saucepan over low heat. Add 150 g dark brown sugar and 3 tbsp black treacle and stir until everything has dissolved. Remove from the heat and let cool slightly.
Beat 2 eggs in a large mixing bowl. Add the butter-treacle mixture and stir well.
Sift 225 g self-raising flour, 2 tsp ground ginger, 1.5 tsp ground cinnamon, 0.5 tsp ground cloves and a pinch of salt over the bowl. Also add the grated zest of 1 orange.
Stir in 150 ml whole milk until you have a smooth, airy batter. Don't overmix.
Pour the batter into the greased tin and smooth the top. Place the tin in the centre of the oven and bake for 45 to 50 minutes, until a skewer comes out dry.
Let the cake rest for 10 minutes in the tin. Then carefully turn it out onto a cooling rack and leave to cool completely.
For the glaze, mix 100 g icing sugar with 2 tbsp fresh orange juice until smooth and thick. Drizzle this over the cooled cake and allow to set before serving.

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A well-greased tin with a pretty relief pattern really does the work for you. The cake comes out neat and evenly baked, ready to put straight on the table without extra decoration. Choose a heavy cast aluminium tin for the best heat distribution, so the inside cooks through without the outside burning.

This gingerbread cake stays good for up to three days in an airtight tin. Want to store it? Make sure the glaze has completely set before packing the cake. Lovely with a cup of tea, but also great as a gift in a pretty box. That's how you bake something people remember.