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November 6, 2016

Ginger Cake with Creamy Lime Filling

Moist, lightly sticky Ginger Cake with a creamy Lime cream cheese filling

Ginger Cake with Creamy Lime Filling is the perfect dessert to take with to a family gathering, or when you host a party yourself.

The cake can be made a day in advance and even after that leftovers will keep well in a sealed container in the refrigerator.

I absolutely love making this cake, nevermind eating it ! Two sheet pans, only a few minutes in the oven and by the time the cake has finished baking and cooled, the filling is ready as well. This is perfect for when I need a dessert for the following day as the filling needs at least 3 hours to set and overnight is even better.

Moist, lightly sticky Ginger Cake with a creamy Lime cream cheese filling


The Ginger Cake is moist and slightly sticky which makes it all the more delicious, especially with the creamy Lime Filling.

Slicing the cake is a total breeze and you can decide on the serving size. I usually end up with around 24 servings, but I have stretched it to 32 slices before. Smaller slices are especially great when you have a variety of sweet treats on a serving platter.

You could of course also half the recipe and use smaller baking pans as well if 24 - 32 slices are a bit much if it is only served as dessert after dinner for the family.

Ginger Cake With Creamy Lime Filling



24 Servings

INGREDIENTS:

3/4 cup Flour
1/4 cup Self-Raising Flour
1/2 t Bicarbonate of Soda
1 t Ground Ginger
1 t Ground Mixed Spice
1/4 cup Light Brown Sugar
5 TB Butter, roughly chopped
1/2 cup Golden Syrup    (or Light Treacle Syrup/ Light Molasses)
1 Egg
1/2 cup Milk

1 t Plain Gelatin Powder
2 TB Fresh Lime Juice
250g Cream Cheese, plain, softened    (8 ounces)
1/4 cup Caster Sugar
2 t Lime Rind, finely grated
1 cup Fresh Cream       (double cream/whipping cream)

DIRECTIONS:

1.) Pre-heat the oven to 180 deg C (350 deg F) - line 2 sheet pans with baking paper - let the paper hang over the edges of the pans
2.) Sift together the Flour, Self-Raising Flour, Bicarbonate of Soda, Ginger and Mixed Spice in a large mixing bowl - stir in the Brown Sugar
3.) Melt the Butter and Syrup in a small saucepan until smooth - stir into the Flour mixture
4.) Beat the Egg slightly and add together with the Milk to the Flour mixture - stir until well combined
5.) Divide the mixture in two and pour into the 2 sheet pans - bake 10 - 12 minutes. Remove from the oven and let cool completely in the pans
6.) Meanwhile make the the Lime filling - Sprinkle the Gelatin over the Lime Juice in a small microwavable bowl - leave 1 - 2 minutes until spongy - microwave on high 30 seconds until the Gelatin has dissolved - cool 3 - 5 minutes
7.) Beat the Cream Cheese, Caster Sugar and Lime Rind in a medium mixing bowl until smooth - add the Fresh Cream and beat until combined - quickly stir in the Gelatin
8.) By now the Ginger Cake should be cooled completely - pour the Lime Filling over one of the cakes in the sheet pans - top with the remaining cake and refrigerate 3 hours (or overnight) until firm

Slice into servings - depending on your preferred serving size, you can get 24 - 32 slices. Keep any leftovers in a sealed container in the refrigerator.

Moist, lightly sticky Ginger Cake with a creamy Lime cream cheese filling


LINDA

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4 comments:

  1. This sounds so good. I think the lime with the ginger would be delicious. Thanks for sharing.

    Wishes for tasty dishes,
    Linda

    ReplyDelete
  2. Hello Linda:
    Could you please tell me what type of cream cheese you used.

    Quark, Ricotta ????

    ReplyDelete
    Replies
    1. Charles, I use the Kraft Philadelphia plain cream cheese (the brick, not tub) Hope this helps :)

      Delete

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