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Friday 4 April 2014

Let Her Eat Cake: Ginger Orange Florentine Cake

Ginger's a winner here at DSHQ: we've even got a round up of our very favourite zingy recipes. Since it's officially British Summer Time (don't say it too loud), here's a recipe that mixes our favourite warming spice with the fresher flavours of orange and almonds and a florentine inspired topping, just, you know, to lure Italy's weather a little bit closer...

Ginger Orange Florentine Cake
Preparation time: 30 minutes
Cooking time: 30-40 minutes
You will need:
For the cake
  • 240g self-raising flour 
  • 1 tsp bicarbonate of soda 
  • 1 tbsp ground ginger 
  • 1 tsp ground cinnamon  
  • 120g butter, cubed
  • 100g golden caster sugar 
  • 100g honey 
  • 100g golden syrup 
  • 1 tsp orange blossom extract 
  • 200ml milk 
  • Zest of 1 orange
  • 50g mixed peel
  • 1 free-range egg, beaten  
For the florentine topping:
  • 3 tbsp caster sugar
  • 1/2 tsp orange blossom extract
  • 1 large orange, cut into small chunks
  • Large handful flaked almonds, toasted (try not to skip this!)
  • Large handful crystallised ginger, chopped
  • Icing sugar, to decorate
Make it!
The cake:
  1. Preheat the oven to 180C/350F/Gas Mark 4. Grease and line a 20cm round, 7 cm deep cake tin. 
  2. Place the flour, bicarbonate and spices in a large mixing bowl and stir together. Add the butter and rub together with your fingertips until the mixture looks like breadcrumbs. 
  3. Place the caster sugar, honey, golden syrup and orange blossom extract and milk in a saucepan and heat gently together until the sugar has dissolved. 
  4. Pour onto the flour mixture and add the orange zest, mixed peel and beaten egg, stirring gently until all the flour is incorporated and the mixture is smooth. 
  5. Bake for around 45 minutes until the top feels firm and a skewer comes out almost clean. 
  6. Leave to cool in the tin for a few minutes.
For the topping:
  1. Whilst still warm, prick some holes in the top of the cake with a skewer.
  2. Place the caster sugar in a saucepan along with 4 tbsp water and the orange blossom extract.
  3. Place over a medium heat and simmer until the consistency thickens. 
  4. Drop the orange chunks, almonds and ginger into the syrup and stir around, simmering a little more until some of the liquid has reduced.
  5. Spoon onto the top of the cake, arranging however you feel like. Decorate with icing sugar eat warm... oh my... 


  1. This looks amazing! I am a ginger fiend. I'll often eat it neat with a cup of tea.

  2. Have you tried toskakakka, Laura? It's a Nordic recipe and just about the tastiest cake I've ever had. It's got a really tasty almond caramel topping. I tried to make it once but in a rubbish oven. Now I'm inspired to try it again.

    1. I haven't! But that sounds amazing and also has the best name. Sign me up.

  3. I made this cake yesterday, and it came out a treat! For some reason, although I followed your instructions, it came out much, much taller than your picture. Decorated with the florentine mix (and then I drizzled dark chocolate over it in a lattice form, as you have to have chocolate with Florentines, as my husband told me), it's about 8 inches tall! It's lovely, though - thank you for these really interesting recipes!

    1. Wow Tasha that sounds like a beast! I have no idea how that might have happened, unless you have a very vigorous mixer?! Too much cake is always a good thing though, and yours sounds very regal. Glad you enjoyed it anyway!


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