Name: Ginger lime slice
Cook time: 25 min
Total time: 25 min
Ingredients: 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

Ingredients

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

Method

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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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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