Lime and stem ginger cake

    Lime and stem ginger cake

    2saves
    55min


    2 people made this

    About this recipe: A delicious, summery cake. Very light and refreshing. A favourite amongst friends, family and colleagues.

    KatSquire West Midlands, England, UK

    Ingredients
    Serves: 10 

    • For the cake
    • 170g (6 oz) butter, softened
    • 170g (6 oz) caster sugar
    • 1 1/2 teaspoons baking powder
    • 225g (8 oz) self raising flour, sieved
    • 3 large eggs
    • 4 balls of stem ginger in syrup, finely diced
    • zest of 2 limes
    • 3 tablespoons milk
    • For the icing
    • juice of 1 lime
    • 225g (8 oz) icing Sugar
    • 1/2 to 1 teaspoon lime zest, to decorate (optional)

    Method
    Prep:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Preheat the oven to 180 C /160 C fan / Gas 4. Grease and line a 23cm (9 in) square tin.
    2. For the cake:

    3. In a mixing bowl, cream together the butter and sugar. In a separate bowl, mix the baking powder and flour.
    4. Add each egg slowly, a little at a time, to the butter mixture with a spoonful of flour and some of the ginger, lime zest and some milk, fold in gently ensuring even distribution.
    5. Once all of the cake ingredients are thoroughly mixed together pour the mixture into the tin and spread evenly using a palette knife.
    6. Bake for about 35 minutes until springs back to touch or an inserted skewer comes out clean. Allow to cool in the tin for 5 minutes before turning onto a rack to cool.
    7. For the icing:

    8. Make the icing by mixing in enough of the lime juice to make a pourable but not too runny icing (or it will run off the cake).
    9. Pour onto the cake and allow to spread. If you have enough limes left grating some zest over the iced cake makes a lovely effect. Slice and serve.

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