- 200g unsalted butter, softened, plus extra for the tin
- 175g caster sugar
- 4 limes
The same shape, but smaller than…
- 3 large eggs, beaten
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 200g plain flour
- 1 tsp baking powder
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
One of the most widely used ingredients, milk is often referred to as a 'complete' food…
- 3 tbsp granulated sugar
- 3 tbsp stem ginger syrup
- chopped crystallised ginger, to serve
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
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.
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.
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.
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.