Sticky treacle, ginger & lime cake

Sticky treacle, ginger & lime cake

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(4 ratings)

Prep: 45 mins Cook: 1 hr, 20 mins


Cuts into 10-12 slices
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

Nutrition and extra info

  • Freezable

Nutrition: per slice (12)

  • kcal442
  • fat16g
  • saturates10g
  • carbs70g
  • sugars50g
  • fibre1g
  • protein5g
  • salt0.8g
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  • 200g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g dark muscovado sugar
  • 175g black treacle
  • 2 tbsp ginger syrup



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 200ml full-fat milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 2 large egg, beaten
  • 325g plain flour
  • 1½ tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 2 tsp ground ginger
  • 75g stem ginger, chopped
  • zest 2 limes



    The same shape, but smaller than…

  • 4 tbsp lime marmalade or lime curd



    The same shape, but smaller than…

For the icing

  • zest 2 limes, plus juice of 1



    The same shape, but smaller than…

  • 140g icing sugar
  • 1 tbsp amber sugar crystals (we used Tate & Lyle), or 5 sugar cubes



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…


  1. 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.

  2. 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.

  3. 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.

  4. Split the cake into 2 or 3 layers with a long, serrated knife. Spread the lime marmalade or curd between the layers then reassemble.

  5. 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.

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Comments (6)

jaywalker's picture

The last time i made this cake I only managed to cut it into 2 ...a very uneven this time i have split the mixture into 3 sandwich tins. It works fine and takes only 35-37 mins in my fan oven.
I have also used gluten free flour...and its still fine.

clareweston56's picture

This cake is delicious and gingery. I have made this a couple of times now, the last time I didn't cut it in half so didn't add the lime marmalade or curd. Everyone said this was the best cake and didn't need the filling. It's a gorgeous cake :)

becky123's picture

Delicious cake. I made the lime curd as my regular supermarket didn't stock it, (or lime marmalade). I also added a tablespoon of the ginger syrup to the icing, but only used about 3/4 of it as it was super sweet.
I will be making this again.

helliemeyer's picture

Fantastic cake, came out exactly as it looked in the picture and a fantastic taste. I used marmalade for the filling as I already had it, but will try the curd next time. I only cut the cake into 2 layers. Highly recommend :)

Love at first bite's picture

This is one of the best cakes I have ever made - eaten and looked at - scrummy - and yes it does get better in the tin for a couple of days - the recipe asks for either lime curd or lime marmalade - I used a mixture of both and it was lush - try it. . . .I did only cut through the cake once thus making two layers

joy_bakes's picture

I made this for my friends at work (who are very discerning cake eaters) and it went down very well; one of the best I've tried.

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