Lime & ginger drizzle cake

Lime & ginger drizzle cake

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(22 ratings)

Prep: 15 mins Cook: 1 hr - 1 hr, 15 mins

Easy

Serves 8
The combination of lime and ginger gives the classic drizzle cake a modern twist

Nutrition and extra info

  • Can be frozen un-iced

Nutrition: per serving

  • kcal487
  • fat27g
  • saturates17g
  • carbs58g
  • sugars38g
  • fibre2g
  • protein6g
  • salt0.74g
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Ingredients

  • 200g unsalted butter, softened, plus extra for the tin
  • 175g caster sugar
  • 4 limes
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 3 large eggs, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 200g plain flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 1 rounded tsp ground ginger
  • 50g desiccated coconut
  • 3 balls stem ginger, finely chopped
  • 2 tbsp milk

    Milk

    mill-k

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

  • 3 tbsp granulated sugar
  • 3 tbsp stem ginger syrup
  • chopped crystallised ginger, to serve
    Ginger

    Ginger

    jin-jer

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

Method

  1. Heat oven to 180C/160C fan/gas 4. 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.

  2. 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. 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.

  3. 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.

  4. 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.

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Comments, questions and tips

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bethocallaghan
27th Mar, 2011
4.05
No problems with the cake sinking with the above recipe. Very nice and moist though neither the lime or the ginger (though I added extra ground ginger) came through that well.
katievic92's picture
katievic92
17th Mar, 2011
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!
beckyb
17th Feb, 2011
5.05
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!
funkipickle
14th Feb, 2011
5.05
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.
garden grown
11th Feb, 2011
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.
tomato7
27th Jan, 2011
4.05
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?
tomato7
27th Jan, 2011
4.05
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.
sallygermany
27th Jan, 2011
4.05
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.
eleanormayo
25th Jan, 2011
1.05
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.
hathaws
22nd Jan, 2011
4.05
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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