recipes

Fresh Ginger Cake with
Orange and Vanilla Cream

Nothing says cosy like a freshly baked ginger cake! With warm spice, rich molasses and a billowy orange and vanilla cream, it’s no wonder this is a favourite.

Ingredients

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Cake

10g peeled ginger
200g sugar
225g neutral oil
300g molasses
350g plain flour
1 tsp. cinnamon
½ tsp. ground cloves
¼ tsp. ground black pepper
1 tsp. fine sea salt
1 tsp. bicarbonate of soda
1 tsp. baking powder
225ml boiling water
2 large eggs

Orange & Vanilla Cream

600ml thickened cream, chilled
2 Tbsp. caster sugar
Zest of 1 orange
1 tsp. vanilla bean paste

Method

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Grate the ginger on a zester and mix with the sugar in a medium sized mixing bowl to infuse all its flavour.

Add the oil and molasses and whisk (using a hand whisk) until smooth.

In another medium sized mixing bowl combine the plain flour, spices, salt and bicarbonate of soda.

Add the boiling water to the sugar/molasses mixture and whisk, gently at first, until combined.

Add in the cracked eggs and whisk again. Tip the dry ingredients in and whisk just until combined with no dry lumps.

Pour the mixture into two OXO tins brushed with oil, dusted with flour and lined and baking
paper. Bake in a preheated oven at 180°C or 160°C fan forced for 30 minutes.

Add the cream to a large mixing bowl and begin to whisk by hand or with an egg beaters.

Add the sugar and vanilla in the bowl from the beginning and once it is whipped to soft peaks.

Add in the orange zest and keep whisking until medium peaks form.

Once the cake is fully cooled, top each layer of cake with the vanilla cream and garnish with orange zest.

For extra flavour, a drizzle of honey. Enjoy!

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The Tools Behind the Recipe

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Bake It With OXO

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Peel, zest, whisk, measure and store with the OXO Good Grips tools behind this recipe. Comfortable to hold and designed to make the job simpler, they’re the everyday essentials that help every cook bake with confidence.

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Featured Collection

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OXO Good Grips

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Grip it, whisk it, measure it, store it. OXO Good Grips brings comfort and confidence to every task in the kitchen, with thoughtfully designed tools, from peelers and whisks to measuring cups and airtight POP containers. Meet the everyday essentials that make every step, from prep to cleanup, a little more effortless.

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About the Author

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Danielle Alvarez

Danielle is a Sydney-based chef and the author of Always Add Lemon. Having trained at Chez Panisse in California and led the kitchen at Fred’s in Paddington, she is known for seasonal, ingredient-led cooking that keeps things simple and lets great produce shine.