Stem Ginger & lime cake

This cake always gives me a great sense of comfort each time I make it. The sweet heat of the ginger and the zingy lime work together effortlessly.

The sponge is sticky (which is absolutely what you want in a ginger cake) but it is not too dense. There is a real punch flavour-wise with the spices, muscovado sugar and hint of lime, and a little drizzle topping adds extra sweet-sharpness.

About the recipe and the embellishments!

The ginger cake itself is a handed down recipe I have had for decades, despite putting in a few tweaks from time to time. It is perfect just as it is without the toppings and benefits from maturing for 1-2 days, wrapped in greaseproof, before cutting. It is also very easy to make.

The mixture makes two 1lb cakes although you can bake the cake in a larger deep circular cake tin, adjusting the baking time until a skewer inserted into the cake comes out clean.

I don’t always go for a topping with this cake but this time I decided to jazz this cake up a little for a Clandestine Cake Club meeting (it is so hard not to tinker!): I topped the cake with a light lime and rum buttercream – French buttercream for extra lightness: this is not essential by any means, and purists might shriek, in horror at embellishing what is essentially a drizzle cake in this manner, but I think it makes the cake even more special.

Recipe: stem ginger & lime cake (makes 2 1lb loaves)

Ginger cake:

  • 250g self-raising flour
  • 1 teaspoon bicarbonate of soda
  • 3 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • a pinch of salt
  • 190g golden syrup
  • 3 tablespoons stem ginger syrup
  • finely grated zest of 2 limes
  • 125g unsalted butter, in smallish pieces
  • 5 pieces of stem ginger, finely grated
  • 125g dark muscovado sugar
  • 2 large eggs, beaten
  • 230ml milk

Lime drizzle:

  • 1 tablespoon stem ginger syrup
  • juice of 2 limes
  • 2 tablespoons granulated sugar

Lime & rum French buttercream (optional)

  • 160g unsalted butter, softened
  • 120g caster sugar
  • grated zest and juice of 2 limes
  • 3-4 tablespoons dark rum
  • 40ml water
  • 3 large egg yolks

To finish (optional):

  • thin slices of stem ginger, drained from the syrup
  • thinly sliced lime zest, simmered in a mixture sugar and water for about 30 minutes and cooled (about 50g sugar per 200ml water, but this really need not be precise!)

(1) Line two 1lb loaf tins with greaseproof paper. Pre-heat the oven to 170°C (fan).

(2) Sieve together the flour, ginger, cinnamon, bicarbonate of soda and salt into a large bowl. Mix in the stem ginger and the lime zest. Whisk the milk and eggs in a separate bowl.

(3) Heat both syrups and the butter in a pan and let the mixture simmer very gently for about a minute, stirring from time to time.

(4) Pour the hot syrupy mixture into the flour. Stir in the milk and eggs, mixing gently until you get a smooth batter.

(5) Pour the mixture into the tins and bake for 20 minutes before turning down the temperature to 150C and baking for a further 15-20 minutes, or until a skewer comes out clean.

(6) Make a few holes over the surface with a skewer and pour over the drizzle mixture. Leave the cakes to cool in their tins and wrap in greaseproof for at least 24 hours before cutting or icing.

For the lime and rum French buttercream:

(7) Put the egg yolks in a large bowl. Put the sugar, water and lime zest in a small pan and slowly bring to the boil, shaking the pan from time to time to help it dissolve. Allow it to boil for about 5 minutes or so until it becomes syrupy (about 115C if using a thermometer).

(8) Slowly pour the syrup over the egg yolk, using an electric whisk. Keep whisking for a few minutes until you get a light and thick mixture. Leave to cool and add the butter, a little at a time, whisking well until all the butter has been incorporated. Whisk in the lime juice and the rum, a little at a time. Taste, and add extra lime or rum according to preferences. NB: if you add the lime and rum gradually, the buttercream should not curdle. If, however, the buttercream does curdle, simply beat in about 50g melted (and cooled!) white chocolate and it will stabilise beautifully.

(9) Spread the buttercream over the cake generously (or pipe) and scatter over stem ginger and the lime zest.

Advertisements

6 comments

  1. YUMMY! Thanks for sharing the recipe! 🙂
    check out my recipe for Baked Apple Chips, I’m sure you’ll enjoy it 🙂
    http://www.fortheloveofblonde.com

    Like

    1. A pleasure. I can’t wait to try the baked apple chips

      Liked by 1 person

  2. yum that icing looks delicious! such a temptingly thick layer 🙂

    Like

    1. thank you Ella. Yes – if there is a rich icing to be made, it needs to be generously srpread on 🙂

      Like

  3. This looks so yummy, really nice blog x

    Like

    1. thank you very much. A warm welcome to the blog. Regards 🙂

      Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Sauce Box

Never get lost in the Sauce

Something Sweet Something Savoury

Family friendly recipes from a chaotic kitchen

Indian Curry Shack By Anugya

A Recipe Repertoire For Everyday Cooking

Foodfanatic

Good food, without fuss

Julie's Family Kitchen

A home for cooking and baking recipes

God's Little Acre Farm Blog

Sharing the little things in life, one blog at a time!

Food without fuss

Simple food, big on flavour!

The Recipe Hunter

Cook and Enjoy

My Baking Adventure

Going on an adventure or baking a new dessert - they both bring you joy and fill you with happiness

Splash of Happiness

Splashing happiness in your day

the chef mimi blog

So Much Food. So Little Time.

It's All Frosting...

Projects, recipes, and other things that make life fun!

Come dine with Teo

Because eating is a necessity, but savouring is a pleasure.

joannas sydney

An insider's guide to Sydney, Australia

ten.times.tea

food books (?) pretentious writing etc

biscuits and pieces

Food, lifestyle and everything in between

Journey of a Blogvelist

The Writing of Curtis Bausse

Stefan's Gourmet Blog

Cooking, food, wine

dulceideabloguea

el blog de dulceidea

This is not a pie

Young baker from Brighton presents her recipes

Bakers and Best

Baking the Michigan Difference into every loaf.

Charlotte's Web of Bakes

The outcomes of an experimental (albeit amateur) baking enthusiast!

TASTECELEBRATION

All about the passion for food

Cooking without Limits

Food Photography & Recipes

Eat The Roses

Highly Opinionated Thoughts About Food, The Universe and Everything

I Dream in Buttercream

Cloud9.1's Baking Blog

Le Céleste Pâtisserie

Professional Chef Recipes and knowledge source for patisserie, baking and pastry

vannillarock

baking adventures on both sides of 'the pond'

Knead to Dough

the go-to site for your foodie blog and biz resources

Love Grace and Cakes

Sitting here in a pile of flour and icing sugar, drinking wine

Wuthering Bites

Simple Gluten Free recipes for any time of day.

The Baking Hermit

Hobby baker who enjoys learning about the science and techniques behind making the perfect baked goods that taste and look good.

Blissfully Scrumptious

Blissfully scrumptious recipes for cakes and bakes

フレピュアはアマゾンと楽天NG←啓発サイト

Baking from the heart...with a pinch of guilt-free indulgence!

Natascha's Palace

A blog about culinary adventures from a Canadian living in Spain

KitchenSpells

Cook. Bake. Eat.

lili's cakes

Pâtisserie Sans Frontières

Addicted to the Sweet Life

Two uni students exploring Melbourne's food destinations

joseybakerbread

share the loaves

apuginthekitchen

good food with simple ingredients

food for fun

enjoying what's on my plate

Clandestine Cake Club

Bake, Eat, Talk about Cake

Every Nook & Cranny

...is simply filled with food

Preheat the Oven

with Chef Jae

%d bloggers like this: