View cart background image
Free Shipping Over $49

Citrus Ginger Cake with Spiced Orange Compote

Source: © EatingWell Magazine
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe
Active Time:  35 Minutes
Total Time:  1 Hour 35 Minutes
  10 servings
This festive olive-oil cake can be made with orange juice or Meyer lemon juice. The cake tastes even better if made a day in advance, as the flavors get a chance to intensify.

Make Ahead Tip: Prepare through Step 4, tightly wrap in plastic wrap and hold at room temperature for up to 1 day. | Equipment: 8-inch cake pan (see Variation), parchment paper
1/2 cup  honey
1/4 cup  mild-flavored extra-virgin olive oil
2   large eggs, at room temperature, separated (see Tip)
2 tablespoons   freshly grated orange or Meyer lemon zest
1/3 cup  fresh orange or Meyer lemon juice
5 tablespoons   chopped crystallized ginger, divided
1 cup  whole-wheat pastry flour
2/3 cup  all-purpose flour
1 teaspoon   baking powder
1/2  teaspoon salt
2 teaspoons   confectioners’ sugar
Spiced Orange Compote  (see recipe link above)

Tip: To bring an egg to room temperature, either set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.
Other necessary recipes:
Spiced Orange Compote
Citrus Ginger Cake with Spiced Orange Compote Recipe at
Preheat oven to 350°F. Oil an 8-inch round cake pan (see Variation), line with parchment paper and oil the parchment.

Stir together honey, oil, egg yolks, zest, juice and 3 tablespoons crystallized ginger in a medium bowl. Sift whole-wheat pastry flour, all-purpose flour, baking powder and salt into a large bowl. Beat egg whites with an electric mixer on high in another medium bowl until soft peaks form, 1 to 2 minutes.

Stir the honey mixture into the flour mixture with a wooden spoon. Gently fold in the egg whites with a rubber spatula until they are well combined. Pour the batter into the prepared pan.

Bake the cake until a toothpick inserted into the center comes out clean, about 35 minutes. Transfer the pan to a wire rack to cool for 10 minutes. Run a knife around the edges of the pan to loosen the cake and turn it out onto the rack. Let cool completely.

Just before serving, sift sugar evenly over the top of the cake and garnish with the remaining 2 tablespoons ginger. Serve with Spiced Orange Compote on the side. Variation: You can use a 9-inch cake pan for this recipe, but you will get a thinner cake. Reduce the baking time to 25 to 30 minutes. You can find 8-inch cake pans at well-stocked kitchenware stores or online at

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Seasonal Spice Cakes
 Citrus Loaf Cakes
 Sweet Treats: Lighter Holiday Cakes
 Chiffon Cakes
Nutrition Facts per Serving
Yield:   10 servings
Calories: 280
Fat. Total: 7g
Protein: 4g
Carbohydrates, Total: 51g
Fat, Saturated: 1g
Fiber: 3g
Cholesterol: 42mg
Sodium: 175mg
% Cal. from Fat: 22%
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 


Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards


Who doesn't? Get recipes now.