Orange and ginger sponge loaf

    2 hours

    A light sponge loaf crammed with fresh ginger and orange yumminess! This is my version of other recipes I'd seen that just seemed to lack 'bite' on the orange and ginger front. Either have it cold or a big slab of it heated up with cream.


    Lancashire, England, UK
    29 people made this

    Serves: 6 

    • 195g sugar
    • 110g margarine
    • 2 eggs
    • 225g self raising flour
    • 3 teaspoons baking powder
    • 1 teaspoon ground ginger
    • 120ml milk
    • 120ml orange juice (from 3 liquidised oranges)
    • Grated rind of 2 oranges
    • 1 heaped tablespoon orange pulp (from liquidised oranges)
    • 2 heaped tablespoons fresh grated root ginger
    • 3 tablespoons plain flour if final mix needs thickening

    Prep:30min  ›  Cook:1hr  ›  Extra time:30min cooling  ›  Ready in:2hr 

    1. Preheat oven to 180 C / Gas 4.
    2. Cream together sugar and margarine.
    3. Beat eggs and add; beat the mix till light and fluffy.
    4. Combine dry ingredients in another bowl.
    5. Grate the rind off 2 of the 3 oranges and grate fresh ginger. Set aside.
    6. Peel 3 oranges, liquidise with hand blender or juicer then put through a sieve until you have 120ml of fresh juice. Add 1 large heaped tablespoon of the remaining pulp to the juice.
    7. Mix together orange juice and milk (don't fret, it won't curdle!).
    8. Add the orange juice mixture alternately with the dry ingredients to the mix, beating till blended.
    9. Fold in orange rind and ginger. Mix with hand blender. Add plain flour to thicken if needed.
    10. Bake in a loaf tin about for 1 hour or until the cake is cooked. Should be dark brown. If the cake seems too soft in the centre from the appearance, reduce the heat and cook for a further 20 minutes, or cover the top with foil to stop it burning and return to the oven.
    11. Allow to cool in the tin for a while before turning out.

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