About this recipe:A light and moist ginger sponge, relaxing in a pool of orange creme - a real winter warmer, and a crowd pleaser whenever I bring it to the table at a Christmas party, dinner party, or Sunday lunch. If orange creme doesn't appeal to you, it can also be served with custard, creme fraiche, or even just buttered with a cup of tea.
Preheat the oven to 180 C / Gas 4. Well grease a 23cm loaf tin, and lightly coat the sides with flour.
Mix together the butter and 100g of sugar until smooth and creamy. Whisk in the egg, followed by the golden syrup. Mix well.
Using a sieve, add the flour, bicarbonate of soda, salt, cinnamon, ginger and cloves. Finely grate the bulbs of stem ginger and add to the mixture. Finally, add the hot water and mix together well. At this point, you may want to taste the sponge mix, and add more ground ginger if, like me, you like a strong ginger flavour. Pour the sponge mixture into your baking tin.
Bake for 1-1 1/4 hours. Check that the sponge is cooked, by pushing a skewer or knife into the centre of the cake. If it comes out clean, remove the sponge from the oven. Carefully turn the cake out of the tin (should just slide out effortlessly if your tin was well greased), and cool on a wire rack.
For the orange cream sauce, heat the cream in a saucepan and add the remaining 150g of sugar. Stir until the sugar has dissolved, then add the juice from the oranges. Heat through for 3 to 5 minutes, but take care not to boil. Serve with the ginger sponge.
This is delicious! I left out the cloves and instead of just grating the ginger in, I candied the ginger and some orange zest. Instead of the orange creme, I candied some orange peel and it was a huge hit. Without the creme, we were able to use our hands for cake and it wasn't as messy.
Really nice ginger cake! - 08 Sep 2011