Sunday, 2 February 2014

lime and ginger cake

Simple, delicious and very moist - this cake is a lovely treat to put together whenever you've got a little spare time and a sweet craving. It's inspired by the classic 'one-pot yogurt cake' and ciambella recipesand utilises the flavours I had in my kitchen.  There are endless variations for this recipe, it would make a great base cake for a citrus drizzle, or you could top it with a coconut frosting, a simple lemon and cream cheese topping or do as I did and add a layer of homemade lime curd.

1 cup milk soured with the juice of two limes
finely grated zest of two limes
1 cup vegetable oil (any other flavourless oil would work here too)
2 cups caster sugar
3 cups self-raising flour
3 cups plain/all-purpose flour and 3 1/2 tsps baking powder
pinch of salt
1/2 cup finely chopped, crystalised ginger
3 eggs
  1. Preheat your oven to 180C and grease and line your cake tin.
  2. Put all of the ingredients apart from the ginger into a large bowl and beat together with an electric or hand whisk until everything is smooth and thoroughly combined. 
  3. Stir through the crystalised ginger then pour the whole mixture into your prepared cake tin.
  4. Place in the oven and bake for around 1 hour or until it is golden brown on top and a skwere comes out clean when inserted. This may take up to 90 mins depending on your oven and tin size.
  5. Leave to cool before topping or eat it just as it is.  

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