Ginger lime slice

  • 25 mins cooking
  • Makes 32 Item
  • Print


Ginger lime slice
  • 3/4 cup (110g) plain flour
  • 1/4 cup (55g) self-raising flour
  • 1/2 teaspoon bicarbonate of soda
  • 1 teaspoon ground ginger
  • 1 teaspoon mixed spice
  • 1/4 cup (55g) firmly packed light brown sugar
  • 65 gram butter, coarsely chopped
  • 1/2 cup (175g) golden syrup or treacle
  • 1 egg, lightly beaten
  • 1/2 cup (125ml) milk
  • 1 teaspoon gelatine
  • 2 tablespoon lime juice
  • 250 gram cream cheese, softened
  • 1/4 cup (55g) caster sugar
  • 2 teaspoon finely grated lime rind
  • 1 cup (250ml) pouring cream


Ginger lime slice
  • 1
    Preheat oven to 180ºC. Grease two 24cm x 32cm swiss roll pans and line bases and long sides with baking paper, extending paper 5cm over sides
  • 2
    To make ginger cake, sift flours, soda and spices into a large bowl; stir in brown sugar. Combine butter and syrup in a small saucepan and stir over low heat until smooth. Stir butter mixture into flour mixture with egg and milk. Divide mixture between pans; bake about 10 minutes. Cool in pans.
  • 3
    Meanwhile, make lime filling. Sprinkle gelatine over juice in a small heatproof jug, then stand jug in a small saucepan of simmering water. Stir until gelatine dissolves. Cool 5 minutes. Beat cream cheese, sugar and rind in medium bowl with electric mixer until smooth; beat in cream. Stir in gelatine mixture.
  • 4
    Pour filling over one of the ginger cakes in pan; top with remaining ginger cake. Refrigerate 3 hours or overnight until firm before cutting.

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