Lime Ginger Drizzle Cake Recipes

LIME & GINGER DRIZZLE CAKE

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.

LIME AND GINGER CAKE

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.

STICKY TREACLE, GINGER & LIME CAKE

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.