Zesty lime and fiery ginger make for a winning combination in this super simple cake (and I don’t know about you, but I’ve been yearning for a taste of something summery recently). For all out sunshine vibes decorate with edible yellow flowers (I’ve used violas), lime zest and crystallised ginger.
- 250g soft butter
- 250g light brown soft sugar
- 2tbsp golden syrup
- 5 eggs
- 250g self raising flour
- 2tbsp ground ginger
- 1tsp baking powder
- pinch salt
- 75g chopped stem ginger (in syrup)
For the lime drizzle: 75g caster sugar, juice 4 limes
For the lime cream cheese frosting: 50g soft butter, 150g cream cheese, 400g icing sugar, zest 3 limes
- Preheat the oven to 160c (fan). Grease and line a 20cm cake tin.
- Cream together the butter and sugar until light and fluffy then mix in the golden syrup. Add the eggs one at a time along with a tablespoon of the flour. Mix well and scrape down the sides of the bowl between each addition.
- Once the eggs have been incorporated, sift over the remaining flour, ginger, baking powder and salt; fold in the sifted ingredients followed by the stem ginger then transfer the batter into the prepared tin. Level out and bake for 35-40 minutes (or until a skewer comes out clean when inserted).
- While the cake is cooking, make the lime syrup. To do this simply place the juice and sugar in a saucepan and gently heat until the sugar has dissolved. Bring to the boil for a minute then remove from the heat and set aside.
- When the cake is ready, prick all across the surface with a skewer and pour over the lime syrup so it sinks deep into the cake. Leave to cool while you make the lime cream cheese frosting.
- To make the frosting, beat together the butter and cream cheese until smooth, then add the icing sugar slowly while continuously whisking. Whisk until light and smooth then add the lime zest and a drop of milk if the consistency is a little stiff.
- To assemble the cake, cover neatly with the frosting then decorate with extra lime zest, crystallised ginger, herbs and edible flowers.