Lime & ginger drizzle cake

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• Paula B

  13 January 2011

  Paula B commented on this recipe

  I just made this cake this morning. It completely sank in the middle. So i tried again using 2 tins as I had thought the first one was rather full. I used 900gram plus 500gram. Both sank! What can be wrong. In all my years baking this has never happened to me before. What a waste of ingredients. Maybe i could serve it as a pudding with custard. It smells delicious!

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• Di

  14 January 2011

  Di rated and commented on this recipe

  

  Mine looked a little sunken in the middle but had actually cooked through ok. Tastes gorgeous, the lime and Ginger work very well together.

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• Barney

  14 January 2011

  Barney commented on this recipe

  Really sorry to hear your cakes haven't worked, we will retest on Monday and get back to you. Have a good weekend Barney

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• Paula B

  15 January 2011

  Paula B commented on this recipe

  It tasted really nice cold. But because it sunk so bad I served warm with custard and it was amazing. Perfect combination. Look forard to hearing how the retest goes. Thank for getting back to me. Paula B

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• Raquel

  17 January 2011

  Raquel rated and commented on this recipe

  

  I made these and cooked them as muffins (made 14) and they were delicious and rose beautifully. I would possibly put more stem ginger in next time though?

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• Emily

  17 January 2011

  Emily commented on this recipe

  Hi everyone, we re-tested the cake today reducing the amount of baking powder and it rose well. We've amended the recipe accordingly. We're really sorry for the problems you had with the cake, thank you for flagging it up to us. All the best, Emily

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• Di

  17 January 2011

  Di commented on this recipe

  Oh exc

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• Di

  17 January 2011

  Di commented on this recipe

  Whoops! Excellent, thank you for sorting it out. Mine had sunk too. Will def be trying this again :-)

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• susanoliver

  18 January 2011

  susanoliver commented on this recipe

  Hi Made the cake but seemed to have a lot of syrup tp pour over. - it made the cake very soggy. Should it really have had the juice of two limes mixed with the sugar. Having said that the cake tastes delicious!!! Sue

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• cocopo

  19 January 2011

  cocopo commented on this recipe

  I made this recipe yesterday and it was lovely - no problems with sinking in the middle. I left it in the oven to cool after I had turned it off and used two lemons and two limes as I didn't have enough limes. The chlidren loved it!

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• sabrina74

  20 January 2011

  sabrina74 commented on this recipe

  my husband and daughter loved this cake, needed more cooking then stated, also used a eye dropper to squeeze lime juice straight into the holes, off to get more limes to make again yum

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• SarahLou

  22 January 2011

  SarahLou rated and commented on this recipe

  

  Went down very well with the guys at work, and no sinking for me. I too would put a touch more ginger in next time, but that's because I like it so much. Others might disagree. Lovely cake!

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• Belkey

  25 January 2011

  Belkey rated and commented on this recipe

  

  Very disappointing. All I could really taste was the coconut - I would be tempted to leave this out next time and use more ginger - probably fresh.

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• SallyB

  27 January 2011

  SallyB rated and commented on this recipe

  

  Cooked this yesterday and it was lovely. I added the zest of half a lemon and an extra stem ginger ball to the mixture. It was very moist but we like it that way and being so moist would be a good dessert with cream or ice cream. The taste was great and it didnt sink at all.

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• Paula B

  27 January 2011

  Paula B rated and commented on this recipe

  

  Just made it again with amended amount of baking powder and it turned out perfect. Thank you for your prompt attention. What a terrific service. Hope to try it in the restaurant where i work in dariole moulds and serve warm with custard or ice cream. Looking forward to trying out the chocolate ginger torte next.

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• Paula B

  27 January 2011

  Paula B commented on this recipe

  Forgot to ask where is the need for the 4th lime? The juice from 2 goes into the cake with the rind of 3. Juice from 1 is enough to make the syrup?

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• Foodie

  11 February 2011

  Foodie commented on this recipe

  I've just cooked this from the recipe in the magazine. The cooking time stated in there is 45 mins, I kept testing and putting it back in the oven because it was no where near cooked. Finally, after another 25 mins it was done. I notice that this recipe states the cooking time as 1hr - 1hr 15 mins which seams to be correct. Unfortunately I didn't look at this site until later. I haven't tasted it yet as it's still too hot.

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• Sarah Newson

  14 February 2011

  Sarah Newson rated and commented on this recipe

  

  I cooked this yesterday and didn't have issues apart from the cooking time, which was not enough. I had to put it in back in for another 25 minutes too like Foodie above. It rose fine and the syrup made it nice and moist. I have passed the recipe on a couple of times now and have had reports back that they have been a success too. Will make again and it makes a nice change from lemon drizzle. Thank you.

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• BeckyB

  17 February 2011

  BeckyB rated and commented on this recipe

  

  I'm somewhat confused, I made this cake on Sunday as per the recipe in the magazine, first cake I've ever made and it was perfect! Moist, tangy, hint of coconut with a gorgeous sugary tangy crust. Im not a cake fan but this piqued my interest and was beyond delicious. Don't know if this recipe is the original but it worked beautifully for me!

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• Mabel2

  17 March 2011

  Mabel2 commented on this recipe

  I followed the recipe in the magazine exactly, except I didn't have a tin large enough so used 2 smaller ones and reduced the time slightly, they were perfect, I took one to a party and kept one at home, needless to say neither lasted very long!

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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

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 15 mins

Cook 1 hr - 1 hr 15 mins

Can be frozen un-iced

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

PER SERVING

487 kcalories, protein 6g, carbohydrate 58g, fat 27 g, saturated fat 17g, fibre 2g, sugar 38g, salt 0.74 g

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