Citrus Ginger Cake with Spiced Orange Compote
From EatingWell: November/December 2007
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.
- 1/2 cup honey
- 1/4 cup mild-flavored extra-virgin olive oil
- 2 large eggs, at room temperature, separated (see Tip)
- 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, (recipe follows)
- Preheat oven to 350°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. 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.
Tips & Notes
- Make Ahead Tip: Prepare through Step 4, tightly wrap in plastic wrap and hold at room temperature for up to 1 day. | Equipment: 8-inch cake pan (see Variation), parchment paper
- Tip: To bring an egg to room temperature, 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.
- 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. You can find 8-inch cake pans at well-stocked kitchenware stores or online at surlatable.com.
Per serving: 280 calories; 7 g fat (1 g sat, 5 g mono); 42 mg cholesterol; 52 g carbohydrates; 4 g protein; 3 g fiber; 175 mg sodium; 189 mg potassium.
Nutrition Bonus: Vitamin C (80% daily value)
Carbohydrate Servings: 3.5
Exchanges: 1/2 starch, 3 other carbohydrates, 1 fat
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- Total Time
- More than 1 hour
- 8 or more
- Preparation/ Technique
- Ease of Preparation
- November/December 2007