• ½ c. all-purpose flour
• ½ tsp. baking powder
• ¾ tsp. ground ginger
• Pinch of ground cloves
• Pinch of ground star anise
• Pinch of salt
• 5 T unsalted butter, at room temperature
• ¼ c. 1 T sugar
• 1 T molasses
• Zest of 1 orange, finely grated
• ¾ c. freshly squeezed orange juice, boiled down to make ½ cup
• 1 lg. egg at room temperature
Center a rack in the oven and preheat to 375° F. Coat a 12-cup muffin pan with nonstick cooking spray, and place on a baking sheet.
Sift the flour, baking powder, spices, and salt into a bowl. In a separate bowl, beat the butter, sugar, molasses, zest, and juice with a mixer until the batter is light and fluffy. Add egg and mix well. Beat in the sifted ingredients until just combined. Spoon batter into the cups, filling them a quarter full. Bake for about 20 minutes or until a knife inserted in the center of each cake comes out clean.
Remove the pan and baking sheet from the oven, and leave the pan on a wire cooling rack for 5 minutes before inverting the cakes on a rack. Turn the cakes right side up and cool to room temperature.
Slice each cake in half horizontally and spoon 1 tablespoon of compote onto the bottom halves. Replace the top halves and press down gently. Line a jelly-roll pan with foil, and put the wire rack with the cakes over the pan.
• 2 c. freshly squeezed orange juice, boiled down to make ½ cup
• 2½ c. confectioners' sugar, sifted
Preheat the oven to 375° F. Whisk the juice and sugar together in a small bowl. The glaze should be thick enough to coat the back of a spoon; if glaze is too thick, stir in more juice, a little at a time. Using a small ladle, pour glaze over the cakes, making sure to cover the tops and sides. Bake for about 15 minutes or until the glaze sets. Server warm or at room temperatures. Makes 12 cakes.
• 1 large orange
• ¾ c. sugar
Finely grate the zest from half of the orange and set aside. Peel the orange, slice it in half horizontally, remove the seeds, and dice the fruit.
Put the fruit and sugar in a small saucepan, and stir as you bring the mixture to a boil. Cook for 10 minutes, stirring occasionally. Remove the pan from the heat, and stir in the zest; set aside to cool. (You'll have more compote than you need for the cakes, but the leftover is excellent as a topping for toast, pancakes, and waffles.)