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Ginger Cake with Creamy Lime Filling

Ginger Cake with Creamy Lime Filling is a moist, lightly sticky cake with a zesty Lime cream cheese filling – prefect for dessert or as part of a sweet party platter.

Ginger Cake with Creamy Lime Filling is a moist, lightly sticky cake with a zesty Lime cream cheese filling - prefect for dessert or as part of a sweet party platter.

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, never mind 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.

Ginger Cake with Creamy Lime Filling is a moist, lightly sticky cake with a zesty Lime cream cheese filling - prefect for dessert or as part of a sweet party platter #GingerCake #SweetPlatter #TeaTimeTreats #GingerDessert

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.

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Ginger Cake with Creamy Lime Filling is a moist, lightly sticky cake with a zesty Lime cream cheese filling - prefect for dessert or as part of a sweet party platter

More Ginger dessert recipes you might like:

Ginger Cake With Creamy Lime Filling

Ginger Cake with Creamy Lime Filling

Ginger Cake with Creamy Lime Filling

Linda Nortje
Ginger Cake with Creamy Lime Filling is a moist, lightly sticky cake with a zesty Lime cream cheese filling - prefect for dessert or as part of a sweet party platter
5 from 6 votes
Print Recipe Pin Recipe
Course Dessert
Cuisine South-African
Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 3 hours
Total Time 3 hours 25 minutes
Servings 24 Servings
Calories 146 kcal

Ingredients
  

GINGER CAKE:

  • ¾ cup Flour
  • ¼ cup Self-Raising Flour
  • ½ t Bicarbonate of Soda
  • 1 t Ground Ginger
  • 1 t Ground Mixed Spice
  • ¼ cup Light Brown Sugar
  • 5 TB Butter roughly chopped
  • ½ cup Golden Syrup or Light Treacle Syrup/ Light Molasses
  • 1 Egg
  • ½ cup Milk

CREAMY LIME FILLING:

  • 1 t Plain Gelatin Powder
  • 2 TB Fresh Lime Juice
  • 250 g Cream Cheese plain, softened ( 8 oz )
  • ¼ cup Caster Sugar
  • 2 t Lime Rind finely grated
  • 1 cup Fresh Cream whipping cream/double cream

Instructions
 

GINGER CAKE:

  • 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
  • Sift together the Flour, Self-Raising Flour, Bicarbonate of Soda, Ginger and Mixed Spice in a large mixing bowl – stir in the Brown Sugar
  • Melt the Butter and Syrup in a small saucepan until smooth – stir into the Flour mixture
  • Beat the Egg slightly and add together with the Milk to the Flour mixture – stir until well combined
  • 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

CREAMY LIME FILLING:

  • 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
  • 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
  • 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
Nutrition Facts
Ginger Cake with Creamy Lime Filling
Amount per Serving
Calories
146
% Daily Value*
Fat
 
9.6
g
15
%
Saturated Fat
 
5.7
g
36
%
Polyunsaturated Fat
 
3.9
g
Cholesterol
 
38.4
mg
13
%
Sodium
 
57
mg
2
%
Carbohydrates
 
13.9
g
5
%
Fiber
 
0.2
g
1
%
Sugar
 
8.1
g
9
%
Protein
 
1.9
g
4
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.

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.

LINDA

5 from 6 votes (6 ratings without comment)
Recipe Rating




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Camilla

Monday 10th of February 2020

What size sheet pans do you use? Thanks

Linda Nortje

Monday 10th of February 2020

Camilla, I use a standard swiss roll pan - size 38 x 26 x 1.5 cm ( 15.2 x 10.1 x 0.6 inches ) A little bigger or smaller would not make a big difference

CharlesR

Wednesday 28th of December 2016

Thanks Linda!

CharlesR

Saturday 12th of November 2016

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

Quark, Ricotta ????

Linda Nortje

Saturday 12th of November 2016

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

Lita

Monday 7th of November 2016

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

Wishes for tasty dishes,Linda

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