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.
Cakes, Dessert, Tea Time
ginger cake for mother's day
Author: Laura Scott
200ggolden caster sugar175g for the cake & 25g for the rhubarb topping
175gunsalted butter softened
1blood orangezest of and juice of half
1piecestem ginger in syrup chopped finely
125gself raising flour sifted
1tspbaking powder sifted
1stalkrhubarb chopped & coated in the remaining 25g of golden caster sugar
Pre-heat the oven to 170 degrees
Beat the butter & sugar together until light and creamy using a hand mixer/food mixer
Add in the eggs and beat again until incorporated
Next, add the stem ginger, ground ginger, zest and juice of the blood orange and beat into the cake mixture
Finally fold in the ground almonds, sifted flour and baking powder
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
Bake for 40 minutes until golden around the edges
When it's completely cool, dust with icing sugar and serve with some roasted/poached rhubarb, blood oranges and lots of cream.
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.
The recipe 'Rhubarb, Blood Orange & Ginger Cake for Mother’s Day' first appeared on How to cook good food and is copyright.