Double ginger cake with lime frosting
This cake has a double hit of ginger, both fresh and crystallised, which produces a strong flavour that becomes surprisingly addictive when teamed with the creamy lime frosting.
Ingredients
250g butter, chopped
110g (½ cup, firmly packed) light brown sugar
175g (½ cup) golden syrup
1 tbsp finely grated fresh ginger
150g (1 cup) plain flour
150g (1 cup) self-raising flour
½ tsp bicarbonate of soda
185ml (¾ cup) milk
2 eggs, lightly whisked, at room temperature
2 tbsp finely chopped crystallised ginger, plus extra, sliced, to serve
Lime frosting
250g cream cheese, at room temperature
60g butter, softened
185g (1½ cups) icing sugar
2 tsp finely grated lime zest, plus extra, to serve
1 tbsp lime juice
Method
Step 1
Preheat the oven to 180C. Grease a round 20cm cake tin with melted butter, then line with non-stick baking paper.
Step 2
Combine the butter, sugar and golden syrup in a small heavy-based saucepan and stir over medium heat until the butter melts and the sugar dissolves. Stir in the grated ginger.
Step 3
Sift together the flours and bicarbonate of soda into a large bowl. Add the butter mixture, milk, eggs and crystallised ginger and use a large metal spoon or spatula to mix until just combined. Pour into the prepared tin. Bake for 1 hour–1 hour 10 minutes or until firm to touch and a skewer comes out clean when inserted into the centre. Cool in the tin for 10 minutes, then turn out onto a plate and invert, right way up, onto a wire rack to cool.
Step 4
To make the lime frosting, use an electric mixer to beat the cream cheese, butter and icing sugar in a medium bowl until smooth and well combined. Add the lime zest and juice and beat until combined.
Step 5
Insert toothpicks into the cooled cake as a guide for where to cut to produce 3 even cake layers. Use a long serrated knife to cut the cake horizontally into the 3 layers. Place the bottom layer on a serving plate and spread with one-third of the lime frosting. Repeat the layering process with the remaining cake layers and frosting, finishing with frosting. Top with extra lime zest and sliced crystallised ginger, and serve cut into wedges.
Appears in these collections
The best recipes from Australia's leading chefs straight to your inbox.
Sign up
