Citrus Ginger Cake with Spiced Orange Compote

  • Active Time 35m
  • Total Time 1h 35m

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 cake, tightly wrap in plastic wrap and hold at room temperature for up to 1 day. Sift sugar over top and garnish just prior to serving.

ingredients

  • 1/2 cup honey
  • 1/4 cup mild-flavored extra-virgin olive oil
  • 2 large eggs, at room temperature (see Tip), separated
  • 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)

Companion recipe: Spiced Orange Compote

directions

Preheat oven to 350 degrees 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 and set aside. Sift whole-wheat pastry flour, all-purpose flour, baking powder and salt into a large bowl and set aside. 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.

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.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 7629

nutrition information per serving

280 calories; 7g total fat; 1g total saturated fat; 42mg cholesterol; 175mg sodium; 51g carbohydrates; 3g fiber; 4g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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