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.

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Author: Philip

Very much into baking and general cooking.

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