The orange and ginger loaf is a soft and fragrant cake, perfect for breakfast or an afternoon snack. The fresh scent of oranges combines with the slightly spicy note of ginger, creating a delicate and irresistible aromatic balance.
This loaf is easy to make and fills the kitchen with a wonderful aroma while it bakes in the oven or in the air fryer. The texture is soft and appropriately moist, ideal to enjoy with a cup of tea or coffee.
A simple and wholesome recipe, perfect when you want to make a homemade cake with few ingredients but plenty of flavor.
If you like to experiment in the kitchen, on the blog you’ll also find a very special version: the whole-wheat coriander loaf, fragrant and aromatic, perfect for those who enjoy cakes with a different touch.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Cooking time: 40 Minutes
- Portions: 8
- Cooking methods: Oven, Air fryer
- Cuisine: Italian
Ingredients
- 2 eggs
- 1/2 cup fresh orange juice (about 2 oranges, including the grated zest)
- 6 1/2 tbsp sunflower oil
- 1 tbsp fresh grated ginger (about 1.5 in)
- 1/2 cup sugar
- 1 tbsp chia seeds (optional)
- 1 pinch fine salt
- 1 1/4 cups all-purpose flour
- 1/3 cup cornstarch
- 1/2 packet baking powder (about 2 tsp (8 g))
- as needed powdered sugar
Steps
1 – In a bowl grate the orange zest and the ginger, then add the freshly squeezed orange juice.
2 – Add the eggs and the sugar and beat everything until you get a homogeneous mixture.
3 – Add the sunflower oil and the pinch of salt while continuing to mix.
4 – Fold in the sifted flour with the cornstarch, the chia seeds and the baking powder.
5 – Mix until you obtain a smooth, lump-free batter.
6 – Pour the batter into a previously buttered and floured 20×12 cm (about an 8×5 inch) loaf pan, or treat it with nonstick spray.
7 – Bake in the oven at 356°F for about 40–45 minutes or in the air fryer at 320°F for about 35–40 minutes.
8 – Always perform the skewer test before removing from the oven; if needed, extend the cooking by another 5 minutes. Let cool before removing from the pan and finally serve with a dusting of powdered sugar.
Tips for a fluffy loaf
– Use room temperature eggs to obtain a more stable batter.
– Do not overwork the batter after adding the flour.
– If you want a more intense flavor you can add a little extra orange zest.
Variations of the orange and ginger loaf
You can customize this loaf in many ways:
– adding dark chocolate chips
– using whole wheat flour for a more rustic version
– adding slivered almonds on the surface before baking or orange slices
How to store the loaf
The orange and ginger loaf stays soft for 3–4 days if kept under a cake dome or in an airtight container.
It can also be frozen in slices, so you’ll always have a portion ready for breakfast.
