These delicious slices are filled with festive flavour and are great little treats for parties and family gatherings. They are so simple and quick to make, which is just what you want this time of year. The crunchy ginger topping packs a spicey punch which you can adjust depending on your taste. This recipe is based on a 'Lazy Daisy' cake, which is an old recipe from the 1940s that uses hot milk to make the cake. It is usually topped with coconut, but I changed it to fit the season.
I started by heating 120ml Blue Diamond Almond Breeze and 15g butter in a pan.
I used Blue Diamond Almond Breeze again after being sent some recently and using it in my Mulled Wine Cupcakes. I have recently been having trouble with cow's milk so I was really interested to try out almond milk. It comes in three varieties; original, unsweetened, and chocolate. I've only tried the original variety so far, but it tastes really nice. It's also very low in calories and perfect for anyone on a diary free or vegan diet. You can use it just like regular milk in baking, or when making soups, sauces and hot drinks.
In a bowl I whisked together 2 eggs until frothy. I gradually added 200g caster sugar, and 1 tsp vanilla extract.
I then added the zest and juice of one orange and whisked in.
In a bowl I weighed out 160g plain flour, 1 tsp baking powder and a pinch of salt. I added it to the mixture and stirred until just mixed. Finally I poured in the hot milk mixture, stirred in, and poured into a lined tin.
I baked on 180C/350F/Gas Mark 4 for about 25 minutes until golden.
To make the topping I melted 110g brown sugar, 45g butter, 2 tbsp Blue Diamond Almond Breeze and 2 tsp ginger (add more or less depending on your taste).
Pour the mixture over the cake, then pop it under the grill for about 3 minutes until it bubbles all over. Leave to cool, then slice and serve!
These Orange & Ginger Slices were a huge hit in my office, the only thing I would change is to double to recipe next time! They are really light and moist, and the ginger topping has just the right amount of spice for that festive kick. It's a very versatile recipe too so you can change the flavours depending on the season. It would be great with other citrus fruits and spices.
Orange & Ginger Slice
- 120ml + 2 tbsp Almond Milk
- 60g Butter
- 2 Eggs
- 200g Caster sugar
- 1 tsp Vanilla extract
- 1 Orange
- 160g Plain flour
- 1 tsp Baking Powder
- A pinch of Salt
- 110g Light brown sugar
- 2 tsp Ground ginger
Heat the 120ml of almond milk and 15g of the butter in a panIn a bowl whisk together the eggs until frothy. Then gradually add the caster sugar and vanilla extractThen add the zest and juice of the orange and whisk inIn a bowl weigh out the plain flour, baking powder and salt. Add it to the egg mixture and stir until just mixed. Finally pour in the hot milk mixture, stir in, and pour into a lined tinBake on 180C/350F/Gas Mark 4 for about 25 minutes until goldenTo make the topping melt the brown sugar, 45g of the butter, 2 tbsp of almond milk and ground gingerPour the mixture over the cooked cake, then pop it under the grill for about 3 minutes until it bubbles all over. Leave to cool, then slice and serve!