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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