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You are here: Home / Cakes / Rhubarb, Blood Orange & Ginger Cake for Mother’s Day

Rhubarb, Blood Orange & Ginger Cake for Mother’s Day

March 7, 2017 by Laura Scott 11 Comments

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I’ve gone all out with a seasonal bake this year by making a rhubarb, blood orange & ginger cake for Mother’s Day. I know it’s a couple of weeks off yet, but I’ve been thinking about this cake for ages and I was dying to try it out and see if it would work. It did BTW.

ginger cake for Mother's Day

After last year’s Mother’s Day cake proved to be an outright winner in the baking category at Pinterest’s #BestofPinterest2016, with my raspberry & rose bundt cake,  I feel I should be indulging myself every year by baking a cake that I would love to eat. This year’s choice may look quite simple in its presentation but it packs a huge amount of fruity, gingery flavour with a sticky almond crumb that makes it hard to stop at just one slice.

ginger cake for Mother's Day

I served this cake with stunningly shocking pink roasted rhubarb, blood oranges and thick cream. If you can get hold of forced rhubarb, it is worth seeking out at a greengrocer. The colour is so striking, the stems are much more slender and delicate and it take very little time to cook through. I like it’s sharpness so I don’t overkill it with sugar. But, it is very expensive, much like asparagus and Jersey Royals –  yet so worth it.

ginger cake for Mother's Day

So when it comes to Mother’s Day, forget the cards, flowers, chintzy gifts and commercialised nonsense and bake this cake instead.

ginger cake for Mother's Day

Here are some more Mother’s Day bakes for you from my fellow bloggers:

Blueberry Cake – Utterly Scrummy

Chocolate coffee cardamom layer cake- Domestic Gothess

Chamomile cake with Salted Honey Buttercream – Veggie Desserts

Chocolate Coconut Cannellini Cake – Tin & Thyme

Lemon & Blueberry Cupcakes – Feeding Boys

Rhubarb & marzipan cake – Fab Food 4 All

Warm gingerbread cake with lemon sauce – Elizabeth’s Kitchen Diary

Chocolate coffee brownie cake – The Petite Cook

Lemon drizzle layer cake – Baking Queen

Chocolate salted caramel cake – Munchies & Munchkins

ginger cake for Mother's Day
Print

Rhubarb, Blood Orange & Ginger Cake for Mother’s Day

A fruit and ginger based sponge cake that is simple to prepare and tastes delicious. A perfect bake for Mother's Day.
Course Cakes, Dessert, Tea Time
Cuisine British
Keyword ginger cake for mother's day
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8
Author Laura Scott

Ingredients

  • 200 g golden caster sugar 175g for the cake & 25g for the rhubarb topping
  • 175 g unsalted butter softened
  • 2 large eggs
  • 1 blood orange zest of and juice of half
  • 1 tsp ground ginger
  • 1 piece stem ginger in syrup chopped finely
  • 125 g self raising flour sifted
  • 50 g ground almonds
  • 1 tsp baking powder sifted
  • 1 stalk rhubarb chopped & coated in the remaining 25g of golden caster sugar

Instructions

  1. Pre-heat the oven to 170 degrees
  2. Beat the butter & sugar together until light and creamy using a hand mixer/food mixer
  3. Add in the eggs and beat again until incorporated
  4. Next, add the stem ginger, ground ginger, zest and juice of the blood orange and beat into the cake mixture
  5. Finally fold in the ground almonds, sifted flour and baking powder
  6. Place the cake batter into a lined 7 inch cake tin and top with the chopped rhubarb which has been coated in the 25g of sugar. Use up all of the sugar by sprinkling it over the top surface of the cake
  7. Bake for 40 minutes until golden around the edges
  8. When it's completely cool, dust with icing sugar and serve with some roasted/poached rhubarb, blood oranges and lots of cream.

Recipe Notes

This cake is best served warm or at room temperature. As it has fruit in it, keep leftover cake refrigerated and take it out at least an hour before serving it or warm it up in the oven for 5 minutes before eating.

 

 

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Related

Filed Under: Cakes, Desserts, Family food, Puddings, Tea time treats, Vegetarian dishes Tagged With: baking, baking powder, Blood orange, Cake, eggs, golden caster sugar, Mother's Day, Rhubarb, self raising flour, Stem ginger, unsalted butter

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Comments

  1. Michelle @ Greedy Gourmet says

    March 7, 2017 at 1:51 pm

    Congrats with your Pinterest award! Must admit, it’s been very hard to resist the glorious pink rhubarb stems shouting from the shop’s shelves this year. What a fab way of making use of them!

    Reply
    • Laura Scott says

      March 9, 2017 at 7:45 pm

      They are the most amazing colour and so good to enjoy at this time of year!

      Reply
  2. Kate | Veggie Desserts says

    March 7, 2017 at 3:44 pm

    Oooh those flavours sound so amazing in this cake. Wish I had a slice right now!

    Reply
    • Laura Scott says

      March 9, 2017 at 7:46 pm

      Thanks Kate!

      Reply
    • Laura Scott says

      March 9, 2017 at 7:46 pm

      It’s a lovely treat, better if someone makes it for you!

      Reply
  3. Katie Bryson says

    March 7, 2017 at 4:23 pm

    Oooh Laura I’d love to have this served up to me on Mother’s Day – what a wonderful combination of flavours!!!!!

    Reply
  4. Camilla Hawkins says

    March 7, 2017 at 11:09 pm

    Loving the flavours here Laura which all go so well with rhubarb:-)

    Reply
    • Laura Scott says

      March 9, 2017 at 7:47 pm

      Pleased you enjoy them Camilla!

      Reply
  5. Becca @ Amuse Your Bouche says

    March 8, 2017 at 9:40 am

    This flavour combination sounds amazing! And I love the gorgeous pink colour of that rhubarb – so striking. I’ll take three slices please 🙂

    Reply
    • Laura Scott says

      March 9, 2017 at 7:47 pm

      Great Becca, you are allowed lots of cake when you are pregnant!

      Reply

Trackbacks

  1. Lavender & honey bundt cake for Mother's Day by How to cook good food says:
    March 21, 2018 at 12:00 pm

    […] I’ve been busily baking away in my kitchen and have just created this light and floral lavender and honey bundt cake for Mother’s day which is this coming Sunday, the 11th of March. Over the past couple of years I have been baking my own cakes for Mother’s Day – a raspberry rose bundt cake and a blood orange, rhubarb and ginger cake. […]

    Reply

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Laura Scott, food blogger.

I'm Laura. Private chef, supper club host and cookery tutor.

I love cooking. Always have. My site represents my life in food. With pictures. Food for me is all about interesting flavour combinations and the influence of the growing season.

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