ORANGE & GINGER TRAY BAKE
Preheat oven Electric 180 C/Fan 160 C, Gas 4
Servings: 28 people
Equipment
- mixing bowl
- small bowl
- sieve
- hand mixer
- chopping board & knife
- grater/zester
- lemon squeezer
Ingredients
- 225 g 8oz softened butter
- 225 g 8oz golden caster sugar
- 275 g 10oz SR flour
- 2 tsp Baking powder
- 1 tsp ground ginger
- 4 eggs
- 4 tbsp milk
- Rind of 2 oranges
- 2 tbsp finely chopped stem ginger
- Topping
- ¼ pt juice squeezed from the oranges
- 4 tbsp granulated sugar
Instructions
- Grease and line 12 x 9inch / 30 x 23 cm tin
- Take rind and juice from oranges
- Chop stem ginger
- Weigh butter and sugar into large mixing bowl and combine together
- Sieve in flour, baking powder, ginger
- Add eggs and milk
- Beat with electric mixer until smooth and well combined (dropping consistency)
- Stir in orange rind and ginger
- Pour into tin, level and bake for approx. 35-40 mins – should be evenly golden and springy in the middle
- Leave to cool for about 2-3 mins
- Mix juice and sugar in a bowl and spoon over the cake
- Leave to cool in the tin then cut into pieces. Keeps for 3-5 days