Ginger and lime cake

You may have worked out by now that I like to bake. I loved the British Bake Off and was gutted when the version with Mary Berry, Paul Hollywood, Sue and Mel ended. I will be giving the new version a try because I am a massive fan of cake and Noel Fielding. One of my favourite contestants from the original series was Martha Collison. I was so amazed by how young and talented she was. She now has two baking books and an amazing blog. For her latest book she released a few recipes to in a weekend newspaper. One of my friends at work had come across the recipes in her paper and ask if I wanted them, but I think she may have been dropping a hint that I should bake something for the office, and I was happy to oblige.

Of all the recipes she has released I was most intrigued by the ginger and lime cake. I love ginger cake. It takes a lot of effort, but it is always worth it. I also love lime and was interested to try the two flavours together. Unfortunately, I decided to use up the last of the regular flour, instead of using gluten free flour and never got to try the cake. That was a stupid mistake. When I was making the cake it smelt so amazing, and the finished result looked really moist and sticky like a ginger cake should. Everyone at the office raved about it, they said it was their favourite cake yet.

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I will definitely be making this cake again but next time I will be using gluten free flour. I reckon the use of golden syrup and treacle could act as the binding agent for a cake. And we all know gluten free cakes can crumble easily, so I reckon this recipe would be great as a gluten free alternative.

Ingredients
Cake
200g salted butter, plus extra for greasing
250g dark brown soft sugar
50g treacle
100g golden syrup
100ml milk
2 medium free-range eggs
1 ball stem ginger from a jar in syrup, finely chopped
250g plain flour
1 tsp bicarbonate of soda
1 tsp ground ginger
Grated zest of 1 unwaxed lime

Drizzle
Juice of three limes
Grated zest of 1 unwaxed lime
100g caster sugar
25g crystallised ginger, cut into small cubes

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Method
Preheat the oven to 180C/160C fan/gas mark 4, then grease and line a cake tin with baking parchment.
Place the butter, sugar, treacle and syrup in a large saucepan over a low heat and stir continuously until the butter has melted and the sugar has completely dissolved.
Remove from the heat and pour the milk into the saucepan of hot butter and sugar, whisking until combined. This will cool the mixture down before you add the egg, preventing it from scrambling. Beat the eggs into the mixture one at a time, then stir in the chopped stem ginger and the lime zest.
Mix together the flour, bicarbonate of soda and ground ginger in a large bowl. Sift the dry ingredients into the saucepan and beat until well combined.
Pour the batter into the lined tin and bake in the middle of the oven for 30-35 minutes or until risen and a skewer inserted in the centre comes out clean. Mine took more like 45 minutes, but I watched it carefully so that it was perfect.
While the cake is baking, prepare the drizzle. Mix the lime juice and sugar in a small jug. Just 5 minutes after the cake comes out of the oven, while its still in the tin, pour over the drizzle and spread it right to the edges of the cake. Sprinkle over the crystallised ginger cubes and remaining lime zest, then leave to stand for at least 15 minutes so the drizzle can soak into the sponge properly. Remove from the tin and serve.

This will keep for up to 1 week.

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This recipe takes more care and effort than a plain Victoria sponge or chocolate cake but it is worth it! I took so much pleasure in making this cake . Every stage went so well when following Martha’s instructions. Martha’s instructions make you realise the joy that can be had in every stage of the baking process. The end result feels like perfection because so much effort (that you were happy to give) went into it.

I can’t wait to make this cake gluten free and try it for myself. The smell of melted butter, golden syrup and treacle was enough to make me forget about avoiding gluten and eat this cake. Luckily I didn’t as I would have been in pain after.

I would definitely love to check out some of her other recipes. I could really feel the love, care and thought went into every single recipe I saw. Her recipes reminded me that you should enjoy every stage of cooking and that the more love you put into what you’re baking, the better it will taste.

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