Lime & ginger drizzle cake

Name: Lime & ginger drizzle cake
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 200 grams unsalted butter, softened, plus extra for the tin; 175 grams caster sugar; 4 limes; 3 larges eggs, beaten; 200 grams plain flour; 1 teaspoon baking powder; 1 teaspoon ground ginger; 50 grams desiccated coconut; 3 balls stem ginger, finely chopped; 2 Tbsps milk; 3 Tbsps granulated sugar; 3 Tbsps stem ginger syrup; 1 serving chopped crystallised ginger, to serve

Lime & ginger drizzle cake is a dessert that serves 8. One serving contains 460 calories, 6g of protein, and 27g of fat. This recipe covers 9% of your daily requirements of vitamins and minerals. A mixture of ground ginger, desiccated coconut, milk, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 1 hour and 30 minutes. It is a good option if you're following a lacto ovo vegetarian diet. If you like this recipe, you might also like recipes such as Sticky ginger lemon drizzle cake, Raspberry & blueberry lime drizzle cake, and Key Lime Coffee Cake with White Chocolate Drizzle.

Instructions

Heat oven to 180C/160C fan/gas

Equipment you will use

Oven

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.

Ingredients you will need

Caster Sugar

Butter

Cream

Lime

Base

Egg

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.

Ingredients you will need

Baking Powder

Ginger

Coconut

All Purpose Flour

Salt

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.

Ingredients you will need

Spread

Juice

Lime

Milk

Equipment you will use

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.

Equipment you will use

Oven

Skewers

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.

Ingredients you will need

Granulated Sugar

Lime Juice

Ginger

Syrup

Equipment you will use

Skewers

Equipment

Oven

Palette Knife

Skewers

Ingredients

Servings:

200grams

unsalted butter, softened, plus extra for the tin 175grams

caster sugar 4

limes 3larges

eggs, beaten 200grams

plain flour 1teaspoon

baking powder 1teaspoon

ground ginger 50grams

desiccated coconut 3balls

stem ginger, finely chopped 2Tbsps

milk 3Tbsps

granulated sugar 3Tbsps

stem ginger syrup 1serving

chopped crystallised ginger, to serve

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.