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Lime & ginger drizzle cake

Lime & ginger drizzle cake

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A star rating of 4.3 out of 5.26 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 8

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

  • Freezable (Can be frozen un-iced)
Nutrition: per serving
HighlightNutrientUnit
kcal487
fat27g
saturates17g
carbs58g
sugars38g
fibre2g
protein6g
low insalt0.74g
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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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, February 2011

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A star rating of 4.3 out of 5.26 ratings
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