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Ginger Orange Cake

Servings 30 cm loaf cake pan
Author Natalie


For the cake:

  • 4 large eggs at room temperature
  • 150 grams sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated fresh ginger root
  • Pinch of salt
  • 150 grams melted butter slightly cooled
  • 125 ml. milk
  • 180 ml. freshly squeezed orange juice
  • Zest of two oranges
  • 350 grams all-purpose flour
  • 10 grams baking powder

For orange and ginger syrup:

  • 125 ml. freshly squeezed orange juice
  • ½ teaspoon of freshly grated ginger root
  • 60 ml. water
  • 50 grams sugar


Ginger orange cake:

  1. Preheat oven to 170 Celsius degrees.
  2. Lightly grease the pan with oil to keep the cake from sticking to the pan.
  3. In a large bowl, place eggs, sugar, vanilla, grated ginger root, salt, butter, milk, juice and orange zest and whisk into a uniform mixture.
  4. Add flour and baking powder and mix well until you get a uniform batter.
  5. Pour the batter into the greased pan.
  6. Bake the cake for 35-45 minutes or until it is golden, stable and a skewer inserted in its center comes out with moist crumbs.
  7. Cool completely at room temperature.

Orange and ginger syrup:

  1. In a small pot, put orange juice, ginger, water and sugar and heat to boil.
  2. Cook for another 2-3 minutes after boiling on medium flame and remove from heat.
  3. Drain the syrup and pour over the cake for full absorption.
  4. Serve at room temperature.

Recipe Notes

  • Keep the cake in a closed container for up to a week. It is recommended to serve it warm or at room temperature rather than cold from the fridge.
  • It is important to use freshly grated ginger.
  • Instead of butter you can use 125 ml. coconut oil.
  • Instead of oranges, you can use clementine, grapefruit or any other citrus fruit you like. The flavors will vary accordingly.