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To serve

Nutrition: per serving

  • kcal369
  • fat22g
  • saturates10g
  • carbs41g
  • sugars21g
  • fibre1g
  • protein5g
  • salt0.57g
    low
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Method

  • step 1

    Heat oven to 180C/fan 160C/gas 4. Butter a 23cm-round ring tin. Combine the flour, muscovado sugar and butter in a bowl, then rub in with your fingers until crumbly and completely blended. Stir in the grated orange zest and ground ginger.

  • step 2

    Scatter half the nuts and half the chopped stem ginger into the bottom of the ring tin. Break up the rest of the nuts into small pieces and stir into the crumb mix with the rest of the stem ginger. Measure out 100g/4oz of the crumb mix and spoon it into the tin over the nuts. Stir the bicarbonate of soda into the rest of the crumb mixture. Mix the soured cream and egg together, then stir it into the remaining crumb mixture. The mixture will be very soft. Pour this batter over the crumbs (it will come quite high in the tin).

  • step 3

    Bake for 35-40 mins or until risen and a skewer inserted in the centre comes out clean. Let the cake sit for 10 mins, then take it out of the tin and leave to cool on a wire rack.

  • step 4

    Cool the cake completely, then wrap it in foil and freeze for up to 2 months.

  • step 5

    When ready to use, thaw for about 2 hrs at room temperature. Serve in slim slices with dollops of Cointreau cream, orange segments and a drizzle of syrup from the jar of stem ginger.

Recipe from Good Food magazine, November 2005

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Comments, questions and tips (4)

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Overall rating

A star rating of 5 out of 5.3 ratings

WB

question

Sorry to be dense, but can't visualise this. Do you invert it, like an upside down cake, after baking? It's described as looking good, so I'm assuming you need the nuts to finish on top?

goodfoodteam avatar
goodfoodteam

It is hard to tell from the photo, but you turn it out and serve it so the flat of the cake is on the plate and the curved  part of the ring (where the nuts are) face upwards.

serendipity5

A star rating of 5 out of 5.

Delicious cake, very easy and an instant winner with all that tried it, one to keep and make again and again. Moist and full of flavour.

anneyakka

A star rating of 5 out of 5.

This cake is absolutely gorgeous, a bit different, & so easy. family & friends have raved about it. i'm making it for the 4th time today, to pop in the freezer for Xmas! It is improved with the addition of orange segments & ginger syrup.

janakostova

super

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