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

Time 1h30m

Number Of Ingredients 13

Ingredients

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