Ginger cake with lime

Ginger cake with lime
1H 40M
2H 10M


Lime syrup


1.Preheat oven to 180°C (160°C fan-forced).
2.Grease a deep 22cm-round cake pan; line base and side with baking paper.
3.In a medium saucepan, stir butter, sugar, golden syrup and ginger over low heat for about 5 minutes or until sugar dissolves. Remove from heat. Whisk in cream, then eggs, flours and soda. Pour mixture into pan.
4.Bake cake about 1 hour. Stand cake in pan for 10 minutes; turn onto wire rack to cool.
5.Meanwhile, to make filling: Sprinkle gelatine over juice in a small heatproof jug; stand jug in a small saucepan of simmering water. Stir until gelatine dissolves. Cool for 5 minutes. Beat cheese, rind, sugar and cream in a small bowl with an electric mixer until smooth. Stir in gelatine mixture.
6.Split cake horizontally a quarter of the way from the top; set aside. Place a large piece of the cake on a serving plate. Using a small teaspoon or melon baller, scoop 18 holes (at equal distances apart and not through to bottom) out of the cake. Pour filling mixture into holes; replace top of cake. Cover; refrigerate overnight.
7.Meanwhile, to make the lime syrup: Stir sugar, juice and the water in a small saucepan, over medium heat, for about 2 minutes or until sugar dissolves. Boil, uncovered, for about 10 minutes, or until syrup thickens slightly. Remove from heat; stir in rind. Cool.
8.Serve cake drizzled with lime syrup.

Bamboo skewers are good to use as a guide for the knife as you split the cake. If the cake is large, long skewers can be pushed through the cake, from one side to the other. If the cake is small, use toothpicks to mark the layer. Use a sharp serrated knife to split the cake. Cut the cake barely above the bamboo skewers or toothpicks, you should feel the knife touch the skewers as you cut through the cake.


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