Ingredients:
170g self-raising flour (M. bitter, M. sweet)
170g unsalted butter, softened (XL. fat, S. sweet, S. umami)
Zest of 2 oranges (L. sour, S. bitter)
4 balls of stem ginger, finely chopped (L. sharp, M. sweet, S. sour)
2 large eggs (S. salty, S. umami)
150g granulated sugar (XL. sweet)
A splash of milk (if needed) (M. sweet, S. umami, S. salty)
A pinch of salt (XL. salt)
Candied orange slices (for optional topping) (XL. sweet, M. sour)
Instructions:
Preheat the Oven: Preheat your oven to 180°C. Grease and line a loaf pan (about 20 cm x 10 cm) with parchment paper.
Prepare the Dry Ingredients: In a bowl, sift the self-raising flour and add a pinch of salt. Set aside.
Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. This can be done using a hand mixer or a stand mixer.
Add Eggs and Orange Zest: Add the eggs one at a time, beating well after each addition. Stir in the orange zest and finely chopped stem ginger.
Arrange Orange Slices: Before incorporating the dry ingredients, arrange candied orange slices on the bottom of the prepared loaf pan. You can also add some additional fresh orange slices for extra moisture and flavour.
Incorporate the Dry Ingredients: Gradually fold in the sifted self-raising flour and salt into the wet ingredients until just combined. Be careful not to overmix.
Adjust Consistency: If the batter seems too thick, add a splash of milk and gently fold until you achieve a smooth, dropping consistency.
Bake: Bake in the preheated oven for approximately 40-45 minutes or until a skewer inserted into the centre comes out clean. Keep an eye on it and adjust the time as needed.
Cooling: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serve and Enjoy: Once completely cooled, slice and enjoy your Sticky Orange Ginger Cake with the beautiful candied orange topping!
