ginger cake for Mother's Day
Rhubarb, Blood Orange & Ginger Cake for Mother’s Day
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
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
Servings: 8
Author: Laura Scott
  • 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
  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.