Ginger, oranges and cream cheese icing... what could be better that these ingredients baked into a delicious pound cake!?!
I served this cake warm (because everyone couldn't wait to try it) with a dollop of mascarpone mixed with brown sugar on the side. Delicious!!
Orange & Ginger Pound Cake
Preheat the oven to 175°C. Butter a loose bottomed 22cm diameter cake tin and line the bottom with baking paper.
Beat 200g butter, 350g sugar and the finely grated zest from 2 oranges until pale, thick and fluffy. Add 5 eggs one at a time, beating well after each. Stir in 250g flour and 1 cup coarsely chopped crystallized ginger, makig sure they are mixed in thoroughly but not beaten.
Pour the mixture into the cake tin, place in the oven and bake for 45-55 minutes or until a skewer inserted into the middle of the cake comes out clean. Remove from the oven and cool completely then remove from the tin.
Put 1½ Tbsp orange juice, 1¾ cups icing sugar and 65g cream cheese into a bowl and beat until smooth. Spread this all over the cake. Decorate with slices of crystallized ginger and the zest of 1 orange. Serve in wedges.
Recipe source here.
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