Ginger and Lime Layer Cake

1 Jun

Friday night dinners are a tradition at my work. To make the pain of having to work a Friday night bearable we order take out, sit together and have a chat and laugh, and often someone brings a little sweet treat to share after our meal.

While looking through my trusty Women’s Weekly Baking Bible last week I spotted a gorgeous little number which I thought would be just perfect for this weeks Friday dessert. For something a little different I decided to stray from the ever popular cupcakes I am known for and make a whole cake.DSC_0675

The picture of the Ginger and Lime Layer cake is what caught my eye, it looked so moist and delicious I just had to try it out.

For the cake you will need

250g butter

1/2 cup of firmly packed dark brown sugar

2/3 cup of golden syrup

60g grated ginger

3/4 cup cream

1 cup plain flour

1 cup S.R. flour

1/2 teaspoon of bi-carb soda

To start, melt the butter in a pan and once melted add the sugar, syrup and ginger, stir until the sugar has dissolved.DSC_0640

Next whisk in the cream, flours and bi-carb and definitely have a taste of the batter, it is just like gingerbread!

Pour into a 22cm lined tin and bake at 180 degrees Celsius. The recipe says to bake for 40 minutes, which I thought was not long enough for a cake this size….and it wasn’t. Due to all my oven opening to check the cake mine took around an hour, but if I were to bake this again I think that I would check it at 50 minutes and it might be ready.

While the cake is baking prepare a lime syrup using

1/2 cup lime juice

!/2 cup caster sugar

1/2 cup water


Bring this to the boil, stirring so that the sugar dissolves, allow it to boil for a couple of minutes and remove from heat.

After removing the cake from the oven leave it in the tin and using a skewer poke holes all over then pour the hot syrup over the hot cake, cover and refrigerate until cold.DSC_0654

While waiting for the cake to cool make the marscapone cream which is used between the layers and as the frosting.

Whip 300ml cream with 250g marscapone and 2 teaspoons of lime zest until stiff, refrigerate until needed. DSC_0651

This is the part I hate…cutting the layers. This cake needed three layers so I inserted a skewer and cut along that twice to end up with three layers.

Reline the pan you baked the cake in, lay the first layer into the pan and spread with a layer of the cream, place the second layer on and spread with cream then place the last layer on. At this point I put mine back in the fridge just because I didn’t have time to finish it off, but it could also be removed from the pan if you want, I used a spring form pan to make it easy to get it out.


Cover the cake with the remaining cream and then coat top and sides with a layer of flaked coconut.

This cake had a lot more steps than my usual cakes and I was nervous taking it to work without having taste tested it first, I was worried about the flavours being too strong, especially the cream being too limey, but hoping the coconut would mellow it out.

And would you believe it I never got to taste it! I went home sick from work last night and left my cake for everyone else to enjoy, so I cannot give you a taste review. You will all have to make it and let me know how it was!



One Response to “Ginger and Lime Layer Cake”


  1. Letitia Cropley Busts The Ginger | The Great Dorset Vegetable Experiment - June 3, 2013

    […] Ginger and Lime Layer Cake ( […]

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