Blood Orange and Ginger Syrup Cake


1. Preheat the oven to 200°C/180°C Fan / gas 6. Line the bottom of a 9 inch cake tin with greaseproof paper and lightly grease the sides with oil. Pat your orange slices dry with kitchen paper, and line in the bottom of the tin forming a circle.
2. In a blender whizz up one ball from Opies Stem Ginger with Syrup jar then add 60ml syrup until you have a paste.
3. In a large mixing bowl whisk together the oil, almond milk, apple sauce, orange juice, orange zest, ginger paste and vanilla extract. Add the sugar and whisk until fully incorporated.
4. In a separate bowl sift together the plain flour, baking powder, cinnamon, baking soda and salt. Stir in the ground almonds until fully combined.
5. Add the dry ingredients to your wet ingredients, folding it with a wooden spoon until you can’t see any lumps of flour.
6. Pour the batter over the oranges in the tin. Bake for 45 - 50 minutes or until a skewer comes out clean.
7. Remove the cake from the oven and let cool in the tin for thirty minutes.
8. Whilst the cake is baking make your ginger syrup. Place the sugar, ginger syrup and orange juice in a pan over a low heat, allowing the sugar to dissolve. Turn the heat up slightly and let it reduce until it is a thick syrup consistency.
9. Once the cake is cooled, turn onto a wire rack, release from the tin and remove the grease proof paper. Pour the syrup over, serve and enjoy.


• 3 blood oranges, 2 sliced and 1 zested and juiced (125ml juice)
• 125ml extra virgin olive oil
• 125ml almond milk
• 125g apple sauce
• Opies Stem Ginger with Syrup, syrup reserved
• 1 tbsp vanilla extract
• 240g soft brown sugar
• 300g plain flour
• 130g almond flour
• 1 ½ tsp cinnamon
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
For the syrup:
• 60ml orange juice
• 30ml Opies Stem ginger syrup (from the jar)
• 60g sugar

30 minutes Easter Entertaining Food Fruit Stem Ginger with Syrup Sweet