AuthorKeith HubnerDifficultyIntermediate
Preheat oven to 175 and grease two 20cm cake tins
Sieve the flour, baking powder, sugar and ground ginger into a bowl and mix
Combine the orange juice, water, oil and vanilla essence in a measuring jug and stir
Add the liquid to the dry ingredients a bit at a time and stir thoroughly, making sure the liquid is fully mixed in before adding more. Beat until smooth
Mix in the chopped ginger
Pour mixture into the cake tins and place in the preheated oven for 30 mins until firm but springy to the touch
Leave in the cake tins until cooked
Put the spread in a bowl and beat until smooth and creamy
Sieve the icing sugar into the spread, add the zest and vanilla essence and beat together until of a smooth consistency
Sandwich the 2 cakes together using icing and sprinkle over a little icing sugar for decoration
Ingredients
Directions
Preheat oven to 175 and grease two 20cm cake tins
Sieve the flour, baking powder, sugar and ground ginger into a bowl and mix
Combine the orange juice, water, oil and vanilla essence in a measuring jug and stir
Add the liquid to the dry ingredients a bit at a time and stir thoroughly, making sure the liquid is fully mixed in before adding more. Beat until smooth
Mix in the chopped ginger
Pour mixture into the cake tins and place in the preheated oven for 30 mins until firm but springy to the touch
Leave in the cake tins until cooked
Put the spread in a bowl and beat until smooth and creamy
Sieve the icing sugar into the spread, add the zest and vanilla essence and beat together until of a smooth consistency
Sandwich the 2 cakes together using icing and sprinkle over a little icing sugar for decoration
So tasty! Would recommend refrigerating the finished cake for a little while before cutting as the filling does squeeze out quite a bit when just beaten (at least mine did!)