Wow the title is long but hey that’s what this cake is all about. As it’s National Baking week from 14-20th of October I’m literally going through my list of items in my personal recipe book. To be honest this wasn’t even on that list but I came across a big bag of candied ginger in my cupboard and concocted this recipe in my head, I knew how I wanted it to taste and look and the outcome is just what I wanted. As the cold Autumn and Winter season start to dawn upon us there are certain ingredients I really like to work with and ginger being one of them. For some reason these fiery but sweet candied ginger only come out of the cupboard around this time of the year maybe it’s my personal choice or thought that it being a warm spice, I relate it to cold months. In this cake I have used a whole orange by freezing it first and then grating it, this really brings out that zesty orange flavour and you have no wastage except the pips. With every mouthful you experience a zesty orange bursting through with a kick of fiery ginger followed by the smooth and rich chocolate and saffron ganache. This cake is similar in texture to a madeira cake so serves well with a hot beverage or after dinner.
4 Large eggs
1 Medium orange frozen and grated, during grating remove pips.
150g Crystallised ginger chopped
1/2 Tsp ground ginger
1 Tsp Valencia orange extract from Sainsburys or equivalent.
225g Flora Margarine
225g Caster Sugar
280g Self Raising flour
100ml Double Cream
100g Dark Chocolate min 50%
Pinch of Saffron
1. Pre heat oven to 180 degrees C or 160 for fan assisted. Grease the bundt pan.
2. Take a tablespoon of chopped crystallised ginger and leave for decoration. To the rest of the ginger add a tablespoon of flour and mix well.
3. Cream margarine and sugar till light and fluffy, add the eggs and mix into a smooth batter.
4. Add ground ginger, orange extract,milk and flour and fold till all ingredients are combined.
5. Fold in the crystallised ginger and grated frozen orange.
6. Pour the batter into the prepared bundt tin and bake in pre heated oven for about 40 minutes. To check its cooked insert a skewer and it should come out clean.
7. Once the cake is baked remove from the oven and leave in the tin for 5 minutes before turning out onto a wire rack to cool completely.
8. To make the ganache, chop the chocolate bar into small pieces. On low heat bring cream and saffron to boil, as soon as it reaches boil turn off the gas.
9. Pour the cream over the chocolate, let it stand for about half a minute and whisk into a smooth glossy frosting. Let the ganache cool till its spreadable.
10. To assemble the cake transfer to a tray or dish, spoon the ganache over the cake following the ring and let it drizzle down the sides. Decorate with chopped crystallised ginger and orange zest.
I am entering this recipe to Made with love mondays hosted by Javelin Warior, the idea behind it is to make everything from scratch.
I am also entering this recipe to the Alphabakes challenge run jointly by Ros at The More than Occasional Baker and Caroline at Caroline Makes this month’s letter is C and is hosted by Ros. The three C’s in my recipe are chocolate, candied ginger and cream.