The flavor of this spiced orange compote improves with time so make it a day ahead or the morning of your party. Serve chilled in a clear bowl so the colors show through.

Peggy Knickerbocker
Source: EatingWell Magazine, November/December 2007
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Ingredients

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Directions

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  • Preheat oven to 350 degrees F. Oil an 8-inch round cake pan (see Variation), line with parchment paper and oil the parchment.

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  • 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.

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Nutrition Facts

279.7 calories; protein 4.2g 9% DV; carbohydrates 51.5g 17% DV; exchange other carbs 3.5; dietary fiber 3.4g 14% DV; sugars 29.9g; fat 6.9g 11% DV; saturated fat 1.1g 6% DV; cholesterol 37.2mg 12% DV; vitamin a iu 357.2IU 7% DV; vitamin c 46.7mg 78% DV; folate 56.5mcg 14% DV; calcium 75.5mg 8% DV; iron 0.9mg 5% DV; magnesium 12.7mg 5% DV; potassium 189.8mg 5% DV; sodium 174.9mg 7% DV; thiamin 0.2mg 15% DV.

Reviews (1)

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1 Ratings
  • 5 star values: 1
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Rating: 5 stars
10/30/2011
Time before a celebration is always tight and since this recipe benefits from being made a day in advance you have one less thing to do immediately before. I live in company housing and my oven is not dependable. I've made this cake several times and one time it was over cooked. However the compote was absorbed by the cake and the result was a moist dessert. I love the combination of flavors. Nice alternative to a iced cake for a birthday party. Read More