Makes 16
Preparation 20 minutes Cooking 40 minutes
Ingredients
Butter 200g (7oz)
Dark muscovado sugar 200g (7oz)
Black treacle 2 tbsp
Golden syrup 110g (4oz)
Milk 100ml (31⁄2fl oz)
Eggs 2
Plain flour 250g (9oz)
Bicarbonate of soda 1 tsp
Ground ginger 2 tsp
Stem ginger from a jar, 4 balls, finely chopped
Limes 4, grated zest and juice
Ginger syrup from the jar 2 tbsp
Demerara sugar 2 tbsp
Method
Preheat the oven to 180°C/160°fan/Gas 4. Line a 20cm (8in) square cake tin with baking paper.
Put the butter, muscovado sugar, treacle and syrup in a large saucepan over a medium heat and stir until the sugar has dissolved. Take off the heat and stir in the milk then beat in the eggs.
Add the flour, bicarbonate of soda and ground ginger, half the stem ginger and the zest from one lime and beat well. Pour into the tin and bake for about 35 minutes or until risen and a skewer inserted into the centre comes out clean.
For the drizzle, grate the zest from the remaining three limes and set aside. Mix the juice from all four limes with the ginger syrup.
When the cake has been out of the oven 5 minutes, spoon the drizzle mixture over it then sprinkle with the lime zest, demerara sugar and the remaining stem ginger.
Leave in the tin to cool for at least 30 minutes. When cold, cut into squares.
Tips
Leave the cake in the tin to cool so that the drizzle can soak in. This cake will keep for a week in an airtight container.
This crowd-pleasing recipe is taken from A Zest for Life cookbook.
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