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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

Yield: 24 Servings

Ginger Cake with Creamy Lime Filling

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

Prep Time 15 minutes
Bake Time 10 minutes
Chill Time 3 hours
Total Time 3 hours 25 minutes

Ingredients

GINGER CAKE:

  • 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

CREAMY LIME FILLING:

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

Instructions

GINGER CAKE:

  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

CREAMY LIME FILLING:

  1. 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
  2. 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
  3. 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 Information

Yield

24

Amount Per Serving Calories 146Total Fat 9.6gSaturated Fat 5.7gTrans Fat 0gUnsaturated Fat 3.9gCholesterol 38.4mgSodium 57mgCarbohydrates 13.9gFiber 0.2gSugar 8.1gProtein 1.9g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest and tag us at @withablast

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

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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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