LIME & GINGER DRIZZLE CAKE
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
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
STICKY TREACLE, GINGER & LIME CAKE
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
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
ZINGY LIME DRIZZLE
If you fancy a change from the traditional Lemon Drizzle, this recipe is easy and fast. Try Jasmine Tea with a slice of Lime Drizzle to give a touch of Oriental.
Provided by lavenderuk
Time 1h15m
Yield Serves 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 180C or 160C/fan. Line tin with greaseproof paper and set aside.
- Mix the butter with sugar until creamy and slightly pale. Add the grated lime zest and eggs, one at a time and mix well.
- Stir in the flour and mix well. Pour mixture into tin and cook for 45 - 50 minutes.
- Heat sugar, lime juice and zest in moderate heat (do not boil)
- Remove cake from oven. Prick the cake with a skewer and pour the drizzle mixture onto cake. Leave cake to cool and serve.
More about "lime ginger drizzle cake recipes"
HOW TO MAKE A GINGER AND LIME DRIZZLE CAKE - CLAIRE …
From clairejustineoxox.com
THE GREAT STAND UP TO CANCER LEMON, LIME AND GINGER …
From standuptocancer.org.uk
MANITOBA EGG FARMERS - LIME-GINGER CAKE
From eggs.mb.ca
LIME AND GINGER DRIZZLE CAKE TRAYBAKE | DAILY MAIL ONLINE
From dailymail.co.uk
CARROT GINGER TEA CAKE WITH LIME GLAZE RECIPE | MYRECIPES
From myrecipes.com
LIME, GINGER AND MASCARPONE CAKE RECIPE - FOODHOUSEHOME.COM
From foodhousehome.com
MOIST LIME DRIZZLE CAKE - WHERE IS MY SPOON
From whereismyspoon.co
GIN, GINGER & LIME DRIZZLE CAKE! - I LOVE GIN
From ilovegin.com
LIME & GINGER DRIZZLE CAKE - BBC GOOD FOOD MIDDLE EAST
From bbcgoodfoodme.com
LIME AND GINGER DRIZZLE CAKE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
GINGER & LIME GALAXY MIRROR GLAZE CAKE RECIPE - EASY RECIPES
From recipegoulash.cc
LIME AND GINGER DRIZZLE CAKE TRAYBAKE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
GINGER & LIME DRIZZLE CAKE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
LIME & GINGER DRIZZLE CAKE | RECIPE | BBC GOOD FOOD RECIPES, LIME …
From pinterest.com
ZESTY LIME DRIZZLE CAKE RECIPE - MRS JONES'S KITCHEN
From mrsjoneskitchen.com
GINGER-LIME GLAZE | AMERICA'S TEST KITCHEN RECIPE
From americastestkitchen.com
LIME AND GINGER DRIZZLE CAKE RECIPE - EASY RECIPES
From recipegoulash.cc
GINGER & LIME DRIZZLE CAKE - CKBK
From app.ckbk.com
10 BEST GINGER GLAZE FOR CAKE RECIPES | YUMMLY
From yummly.com
10 BEST CRYSTALLIZED GINGER CAKE RECIPES - FOODHOUSEHOME.COM
From foodhousehome.com
You'll also love