This is a cake inspired by a children's story book which had multiple mentions of a sticky tea cake with notes of ginger and cinnamon and it instantly brought a vision in my head!
So I made up this recipe which now has become a monthly bake especially for the kids - made with whole wheat flour, brown sugar and honey, black tea, ginger, pumpkin spice, and lot's of orange zest and a sneaky slather of orange marmalade! optional is the dark chocolate chunks!
The Recipe
6-8 slices
Ingredients
½ cup strong black tea - cold
½ cup vegetable or olive oil
Zest of one orange
1 tbsp ginger juice
½ cup brown sugar
2 tbsp honey
1 egg
2 tsp pumpkin spice
1 cup + 2 tbsp whole wheat flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
optional - handful of chopped dark chocolate
For topping:
2-4 tbsp orange marmalade jam
½ cup vegetable or olive oil
Zest of one orange
1 tbsp ginger juice
½ cup brown sugar
2 tbsp honey
1 egg
2 tsp pumpkin spice
1 cup + 2 tbsp whole wheat flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
optional - handful of chopped dark chocolate
For topping:
2-4 tbsp orange marmalade jam
Instructions
Preheat the oven at 200C
Grease and flour a 9 inch cake tin
In a bowl whisk together the black tea and oil until white and frothy
Then add the honey, orange zest, sugar and ginger juice and whisk well
Then add the egg and whisk properly until light and airy
Then fold in the rest of the dry ingredients and ensure no dry pockets
Pour into the cake tin
Bake for 25 minutes
Remove from the oven and prick with a toothpick all over
Spread the marmalade jam across and then let the cake cool completely before removing from the cake tin
Serve with vanilla ice cream!
Grease and flour a 9 inch cake tin
In a bowl whisk together the black tea and oil until white and frothy
Then add the honey, orange zest, sugar and ginger juice and whisk well
Then add the egg and whisk properly until light and airy
Then fold in the rest of the dry ingredients and ensure no dry pockets
Pour into the cake tin
Bake for 25 minutes
Remove from the oven and prick with a toothpick all over
Spread the marmalade jam across and then let the cake cool completely before removing from the cake tin
Serve with vanilla ice cream!
