Lime And Ginger Cake Recipes

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LIME & GINGER DRIZZLE CAKE



Lime & ginger drizzle cake image

The combination of lime and ginger gives the classic drizzle cake a modern twist

Provided by Good Food team

Categories     Afternoon tea, Treat

Time 1h30m

Number Of Ingredients 13

200g unsalted butter , softened, plus extra for the tin
175g caster sugar
4 limes
3 large eggs , beaten
200g plain flour
1 tsp baking powder
1 rounded tsp ground ginger
50g desiccated coconut
3 balls stem ginger , finely chopped
2 tbsp milk
3 tbsp granulated sugar
3 tbsp stem ginger syrup
chopped crystallised ginger , to serve

Steps:

  • Heat oven to 180C/160C fan/gas 4. Butter and line the base and ends of a 900g loaf tin with a strip of buttered baking parchment. Cream the butter and caster sugar together until really pale, light and fluffy. Grate the zest from 3 of the limes and add to the mixture. Gradually add the eggs, mixing well between each addition.
  • Sift together the flour, baking powder, ground ginger and a pinch of salt. Using a large metal spoon, fold into the cake mixture with the coconut and chopped stem ginger. Add the milk and juice from 2 of the limes and mix until smooth. Spoon the mixture into the prepared tin and spread level using a palette knife.
  • Bake in the bottom third of the oven for 1 hr - 1 hr 15 mins, or until golden brown - a skewer inserted into the middle of the cake should come out clean. Cool the cake in the tin for 10-15 mins.
  • Use a wooden skewer to make holes all over the top of the cake. Meanwhile, mix the remaining lime juice with the granulated sugar and the stem ginger syrup. Slowly spoon the sugary mixture over the top of the warm cake and leave in the tin until completely cold. Top with the chopped crystallised ginger to serve.

Nutrition Facts : Calories 487 calories, Fat 27 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 38 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.74 milligram of sodium

LIME AND GINGER CAKE



Lime and Ginger Cake image

Make and share this Lime and Ginger Cake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h30m

Yield 16 serving(s)

Number Of Ingredients 14

1 1/2 cups all-purpose flour
1 cup sugar
1 1/2 teaspoons ground ginger
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs, at room temperature
2/3 cup buttermilk
1/2 cup unsalted butter, softened
1 tablespoon finely grated lime zest
1 teaspoon vanilla extract
2 1/4 cups powdered sugar
3 tablespoons unsalted butter, melted and cooled slightly
3 tablespoons freshly squeezed lime juice
1 teaspoon finely grated lime zest

Steps:

  • Preheat oven to 350 degrees.
  • Spray a 9-inch square metal baking pan with nonstick baking spray with flour.
  • In a large bowl, whisk together the flour, sugar, ginger, baking powder and salt.
  • Add eggs, buttermilk, butter, lime zest and vanilla to flour mixture.
  • Using an electric mixer on med-low speed, beat for 1 minute, until blended.
  • Scrape sides and bottom of bowl with a spatula.
  • Beat on medium speed for 1 minute.
  • Spread batter even into prepared pan.
  • Bake for 40-45 minutes or until a pick inserted in the center comes out with a few moist crumbs attached.
  • Let cool in pan on a wire rack for 10 minutes, then invert cake onto rack to cool completely.
  • Meanwhile, make icing: in a small bowl, whisk together powdered sugar, butter, lime juice and lime zest until blended and smooth; use immediately.
  • Spread icing over top of cooled cake.

Nutrition Facts : Calories 241.9, Fat 8.7, SaturatedFat 5.3, Cholesterol 44.6, Sodium 128.2, Carbohydrate 39.3, Fiber 0.3, Sugar 29.6, Protein 2.4

LIME, GINGER AND MASCARPONE CAKE



Lime, Ginger and Mascarpone Cake image

Provided by Food Network

Categories     dessert

Time 4h10m

Yield 8 to 10 servings

Number Of Ingredients 25

250 grams (8-ounces plus 1 1/2 tablespoons) chopped butter, plus more for pan
1/2 cup dark brown sugar
2/3 cup molasses
10 cm (one 3-inch piece) fresh ginger, grated
1 cup all-purpose flour
1 cup self-rising flour
1/2 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 cup heavy cream
1/4 cup ricotta
2 eggs
2 limes, zest grated
2 oranges, zest grated
1 cup sweetened shredded coconut
1/2 cup freshly squeezed lime juice
1/2 cup water
3/4 cup superfine sugar
300 ml (10-ounces) heavy cream
150 grams (5 1/4-ounces) mascarpone, softened at room temperature
100 grams (3 1/2-ounces) ricotta
6 tablespoons powdered sugar
2 limes, zest grated
2 oranges, zest grated
Sweetened shredded coconut, for decoration

Steps:

  • Preheat the oven to 355 degrees F or 180 degrees C. Butter a 9-inch diameter round pan and line with buttered parchment paper.
  • In a small saucepan over medium heat, add the butter, brown sugar, molasses and ginger. Stir until the sugar dissolves.
  • Combine the flours, baking soda, nutmeg and cinnamon in a large bowl.
  • Whisk the cream, ricotta and eggs together in a medium bowl. Add the butter mixture, then stir into dry the ingredients along with the lime zest, orange zest and coconut. Pour into the prepared pan and bake for approximately 45 minutes.
  • Add all the syrup ingredients to a small saucepan over low heat and stir until the sugar dissolves. Bring to a boil, then cook for 2 minutes without stirring. Keep the syrup hot.
  • Prepare the filling by adding the cream to a large bowl and beating with a hand mixer, until very stiff peaks form. Add the mascarpone and beat lightly. Fold in the ricotta, powdered sugar, lime zest and orange zest. Cover and refrigerate until thick.
  • Remove the cake from the oven. Pierce all over with a skewer, then pour the hot syrup over the cake. Cover and refrigerate, wrapped well in plastic wrap, until cold.
  • Run a knife around the edge of the pan and remove the cake to a cutting board or large plate. Line the pan with plastic wrap and slice the cake horizontally into 3 layers. Return 1 layer to the pan. Spread with 1/3 of the filling, top with the second cake layer and cover with another 1/3 of the filling, then top with the final cake layer. Wrap and refrigerate the cake for another couple of hours or overnight. Cover the remaining cream and refrigerate until ready to use.
  • When ready to serve, remove the cake from the pan to a serving plate or cake stand and frost the cake with the remaining cream. Press the shredded coconut all over the cake and serve.

STICKY TREACLE, GINGER & LIME CAKE



Sticky treacle, ginger & lime cake image

This moist and sticky layer cake tastes better the longer you leave it in the tin, so make ahead and enjoy for up to a week

Provided by Cassie Best

Categories     Afternoon tea

Time 2h5m

Yield Cuts into 10-12 slices

Number Of Ingredients 15

200g butter
200g dark muscovado sugar
175g black treacle
2 tbsp ginger syrup
200ml full-fat milk
2 large eggs , beaten
325g plain flour
1 ½ tsp bicarbonate of soda
2 tsp ground ginger
75g stem ginger , chopped
zest 2 limes
4 tbsp lime marmalade or lime curd
zest 2 limes , plus juice of 1
140g icing sugar
1 tbsp amber sugar crystals (we used Tate & Lyle), or 5 sugar cubes

Steps:

  • Put the butter, muscovado sugar, treacle and ginger syrup in a saucepan. Heat for a few mins, stirring occasionally, until the butter has melted and the sugar has dissolved. Set aside to cool for 5 mins. Heat oven to 160C/140C fan/ gas 3. Grease and line the base and sides of a 20cm-deep round cake tin with baking parchment.
  • Whisk the milk into the butter mixture, then add the eggs and beat well to combine. In a large bowl, mix the flour, bicarb and ground ginger. Pour in the buttery liquid and stir well to combine, making sure there are no pockets of flour. Add the stem ginger and lime zest, and stir again.
  • Pour into the cake tin and bake for 1 hr 15 mins. To check if the cake is cooked, insert a skewer into the centre of the cake - if any uncooked cake mixture sticks to the skewer, return the cake to the oven for a further 10 mins, then check again. Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely.
  • Split the cake into 2 or 3 layers with a long, serrated knife. Spread the lime marmalade or curd between the layers then reassemble.
  • In a small bowl, mix the lime juice and icing sugar until thick and smooth, adding a little extra icing sugar if it's too runny. Transfer to a sandwich bag, squeeze down into one corner and twist shut, then snip off a tiny bit of the corner. Drizzle in stripes over the cake. Using a pestle and mortar, crush the sugar crystals or cubes, with half the lime zest, to a chunky rubble and scatter over the top of the cake. Finish by sprinkling with the remaining zest. Will keep in a tin for up to 1 week - it tastes great on the day it's made, but even better after a day or two in the tin.

Nutrition Facts : Calories 442 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 50 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium

GINGER LIME TART



Ginger Lime Tart image

The refreshing flavors of lime and ginger make this tart a delicious change from the norm.

Provided by ChefJackie

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 1h20m

Yield 8

Number Of Ingredients 8

4 limes
1 cup heavy whipping cream
½ cup white sugar
2 eggs
3 egg yolks
2 teaspoons ground ginger
1 (9 inch) baked pie shell
½ cup lime marmalade

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Zest 1 lime, then juice all 4 limes. Combine lime zest, juice, cream, sugar, eggs, egg yolks, and ginger in a large bowl. Whisk until well combined and pour into the prepared crust.
  • Bake in the preheated oven until set, about 45 minutes. Let cool slightly.
  • Meanwhile, heat lime marmalade over low heat until melted. Remove from heat and cool slightly, about 5 minutes. Pour lime marmalade over the warm tart and spread out evenly. Allow to cool completely before slicing and serving.

Nutrition Facts : Calories 371.8 calories, Carbohydrate 41.8 g, Cholesterol 158.5 mg, Fat 21.6 g, Fiber 1.6 g, Protein 4.8 g, SaturatedFat 9.7 g, Sodium 158.8 mg, Sugar 22.9 g

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