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
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.