Bake for 50 minutes (or until a knife comes out clean). Heat oven to 180C/160C fan/gas 4. Grate a little more lime zest over the top if you like. You may need to spoon out the ginger chunks. Spoon the mixture into the prepared tin and spread level using a palette knife. 1 ball stem ginger from a jar in syrup, finely chopped. Bring to a boil and cook until the sugar dissolves. Turn the batter into the prepared tin. Bake for 50 minutes (or until a … This is a twist on the classic drizzle cake, and was inspired by drinking Gin & Ginger Ale! , Hartridges: Britain's oldest independent soft drinks company. The iced cake will keep in an airtight container for up to 4 days. 250g plain flour. Sift together the flour, baking powder, ground ginger and a pinch of salt. Spoon the icing over the cake, then sprinkle with crystallised ginger, lime zest and extra ground ginger. Remove from the heat, then leave to cool. This site uses Akismet to reduce spam. Thank you for your wonderful feedback! Meanwhile, mix the remaining lime juice with the granulated sugar and the stem ginger syrup. Add as much as you need (but 30ml should be about right!) If an account was found for this email address, we've emailed you instructions to reset your password. grated zest of 1 unwaxed lime. Mix the butter with sugar until creamy and slightly pale. Cool the cake in the tin for 10-15 mins. Cut into squares to serve. Is lime drizzle cake suitable for vegetarians? Bake in the bottom third of the oven for 1 hr - 1 hr 15 mins, or until golden brown – a skewer inserted into the middle of the cake should come out clean. It was only in for 40 minutes as a result. Add lime juice to taste. Butter and line the base and ends of a 900g loaf tin with a strip of buttered baking parchment. This recipe is everything you want from a drizzle cake and so much more…. Transfer to a bowl and refrigerate, stirring occasionally, until cool. Is lime drizzle cake suitable for vegans? 1 tsp bicarbonate of soda. Bake for 60-65 minutes or until a skewer inserted in the middle … magazine. Check out Cornish Elemental's new look! Sift together the flour, baking powder, ground ginger and a pinch of salt. For the icing, whisk the butter and icing sugar in a bowl until light and fluffy, then whisk in the cream cheese until smooth. Change up the lime icing next time, using lemon or the zest and juice of half an orange instead. 1 tsp ground ginger. Delicious magazine is a part of Eye to Eye Media Ltd. Cream the butter and sugar together until pale and fluffy. Top with the chopped crystallised ginger to serve. After the cake is out the oven and still warm, poke holes all over and pour over the drizzle! . Method STEP 1 Subscribe to delicious. Remove the cake from the oven, drizzle the stem ginger syrup over the top, then leave to cool in the tin for 10 minutes. You’ll LOVE Masons Orange & Lime Leaf Gin! It’s the best cake I’ve made that isn’t a Mary Berry recipe. Pour into the prepared tin and level the top. STEP 2 Jawbox Gin & Merchant’s Heart ginger ale pair together perfectly. Using a large metal spoon, fold into the cake mixture with the coconut and chopped stem ginger. Enter the email address associated with your account, and we'll send you a link to reset your password. We’ve turned the crowdpleasing dessert, Eton mess, into a teatime traybake. Remove the cake from the tin and put on a cooling rack, leaving the baking paper in place, until cooled completely. I added an extra tsp of ground ginger, a tsp of baking powder, and put the cake in at 170 fan before turning it down to 140 fan after 15 minutes or so just to get an initial rise boost. magazine this month for a half price subscription, Subscribe to the digital edition of delicious. If your prefer, swap the cream cheese icing for regular icing sugar with mixed with a little water, ginger syrup or citrus juice. Once cooled, beat in the vanilla bean paste, eggs, flour, 1 tbsp ground ginger, chopped stem ginger, … I just made an account solely to comment on this recipe: it is AMAZING. Add the beaten eggs slowly, alternating between a bit of flour each time. Grate the zest from 3 of the limes and add to the mixture. Stir in the grated stem ginger and lime zest. today for just £13.50 – that's HALF PRICE! Mix all the drizzle ingredients together. Add the milk and juice from 2 of the limes and mix until smooth. I couldn’t wait to try a slice warm and it was so delicious, however I actually found the ginger came through much more the day after. Preheat oven to 180 degrees, grease and line loaf tin. Rich, moist and sticky, this ginger drizzle cake is topped with lime-spiked cream cheese icing and slices easily into shareable squares – perfect for a party or bake sale. Subscribe to delicious. Add in your ground ginger to this and mix well. Loosen the mixture a little with your gin! Add as much as you need (but 30ml should be about right!) Try adding them both to your drizzle topping and pour over the warm cake… it smells amazing! The combination of lime and ginger gives the classic drizzle cake a modern twist. Now you can stay up to date with all the latest news, recipes and offers. You'll LOVE Masons Orange & Lime Leaf Gin! Loosen the mixture a little with your gin! Once cooled, beat in the vanilla bean paste, eggs, flour, 1 tbsp ground ginger, chopped stem ginger, yogurt, lime zest and juice and salt until smooth and combined. Gradually add the eggs, mixing well between each addition. Freeze the wrapped, un-iced sponge for up to 1 month. please click this link to activate your account. HANDS-ON TIME 15 MIN, OVEN TIME 40-45 MIN, decadent traybake inspired by Tunnock’s teacakes, Ginger drizzle traybake with cream cheese icing, 2 balls stem ginger in syrup, finely chopped, plus 2 tbsp syrup, 340g full-fat cream cheese (we used Philadelphia), Small handful crystallised ginger (optional), chopped if large, 20cm x 30cm shallow cake tin or brownie tin, greased and lined with non-stick baking paper. Continue to do this until you get to the last bit of flour.