Orange and Ginger Tea cake

New Bitmap Image.jpg

  1. Preheat the oven to 180C.
  2. Sift together 1 cup of plain flour, 1/2 tsp of baking powder, 1/4 tsp of salt, 3/4 tsp of powdered cinnamon, 1/8 tsp of clove powder, a pinch of grated nutmeg & 1/2 tsp of dry ginger powder.
  3. Cream together 100 grams of softened butter and 1/2 cup + 2 tbsps of powdered sugar till light & fluffy for 10 minutes.
  4. Beat in 2 medium eggs, one by one & beat well after each addition.
  5. Add 1 tsp of vanilla extract, 1 tsp of grated orange zest & 2 tbsps of freshly squeezed orange juice & beat once again.
  6. Fold in the flour mixture alternated with 2 tbsps of milk. Finally fold in 1 tbsp of grated fresh ginger.
  7. Pour the batter in a  2lb* loaf tin.
  8. Bake at 180C for 25 minutes or till a skewer inserted into the center of the cake comes out clean.

Note:- When you bake this cake ina 2lb. loaf tin the cake will not have much height. Use a smaller pan if you want a taller cake.

This entry was posted in Baking, Cake, Continental. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s