Sticky treacle, ginger & lime cake

Sticky treacle, ginger & lime cake

  • 1
  • 2
  • 3
  • 4
  • 5
(9 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
Save to My Good Food
Please sign in or register to save recipes.


  • 200g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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…

  • 2 large eggs, 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
28th Feb, 2019
This is a wonderful cake, I don't bother with the icing as I want fewer calories but even so, this cake has got all my family and friends loving it. Highly recommend you make it.
auntie mo
3rd Nov, 2016
I made this for the latest work birthday cake, and it went down a treat. I used two sandwich tins and 35 mins later they were cooked. I opted for lime marmalade to sandwich them together and some roasted pecan nuts were thrown on top of the icing instead of the sugar crystals. A lovely cake and worth the effort.
jaywalker's picture
23rd Apr, 2014
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.
28th Sep, 2013
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 :)
27th Aug, 2013
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.
22nd Aug, 2013
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
15th Aug, 2013
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
15th Aug, 2013
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.
8th May, 2020
I am unable to get stem ginger due to a shortage of baking ingredients currently. I do have crystallised ginger, can anyone advise if I can substitute for this recipe and how much? Is it a direct weight for weight comparison.
lulu_grimes's picture
11th May, 2020
Hello, We haven't tested the recipe using crystallised ginger so we can't say for sure, but, if I was making this I would try and substitute. The crystallised ginger might be a little bit harder on the outside so I'd chop it up and put it into the pan in the first step in order to give it time to soften a bit. The mixture will be a bit lumpy to work with but it should all come together in the end. You won't have any ginger syrup so use honey or golden syrup or even water. I hope this helps. Lulu
14th May, 2020
Thank you so much for your reply. That’s a great help.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?