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
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.