This recipe comes from the TGC 2023 Autumn Show (class 63)
Ingredients
Cake
200g salted butter 250g dark brown soft sugar
250g plain flour 50g treacle
100g golden syrup 100ml milk
2 medium eggs Zest 1 lime
1tsp bicarbonate of soda 1tsp ground ginger
1 ball stem ginger from jar in syrup, finely chopped
Drizzle
Juice of 3 limes
100g demerara sugar
25g crystallised ginger cut into small cubes
Method
1. Preheat oven 180°C/fan assisted 160°C, gas 4. Grease and line a
20cm x 20cm tin with baking paper.
2. Place butter, sugar, treacle & syrup in large saucepan medium heat until
butter has melted and sugar dissolved.
3. Remove from heat, whisk in the milk till combined. Beat in the eggs one
at a time. Stir in the chopped stem ginger and some of the lime zest.
4. Mix the flour, bicarbonate of soda & ground ginger in a bowl, sift into the
saucepan and beat till well combined. Pour into the tin and bake 30-35
minutes or until risen.
5. While baking, mix the lime juice and demerara sugar in a jug. 5 minutes
after cake comes out and still in tin, pour over the drizzle.
Leave to soak in. Sprinkle crystallised ginger and remaining lime zest.