30 September 2013

Orange & Ginger Pound Cake



Ginger, oranges and cream cheese icing... what could be better that these ingredients baked into a delicious pound cake!?!

I served this cake warm (because everyone couldn't wait to try it) with a dollop of mascarpone mixed with brown sugar on the side.  Delicious!!



Orange & Ginger Pound Cake

Preheat the oven to 175°C.  Butter a loose bottomed 22cm diameter cake tin and line the bottom with baking paper.
Beat 200g butter, 350g sugar and the finely grated zest from 2 oranges until pale, thick and fluffy. Add 5 eggs one at a time, beating well after each.  Stir in 250g flour and 1 cup coarsely chopped crystallized ginger, makig sure they are mixed in thoroughly but not beaten.

Pour the mixture into the cake tin, place in the oven and bake for 45-55 minutes or until a skewer inserted into the middle of the cake comes out clean.  Remove from the oven and cool completely then remove from the tin.

Put 1½ Tbsp orange juice, 1¾ cups icing sugar and 65g cream cheese into a bowl and beat until smooth.  Spread this all over the cake.  Decorate with slices of crystallized ginger and the zest of 1 orange.  Serve in wedges.




Recipe source here.
For more delicious recipes visit here.

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