The combination of lime and ginger gives the classic drizzle cake a modern twist
Prep:15 mins
Serves 8
200g unsalted butter, softened, plus extra for the tin175g caster sugar4 limes3 large eggs, beaten200g plain flour1 tsp baking powder1 rounded tsp ground ginger50g desiccated coconut3 balls stem ginger, finely chopped2 tbsp milk3 tbsp granulated sugar3 tbsp stem ginger syrupchopped crystallised ginger, to serve
STEP 1Heat oven to 180C/160C fan/gas 4. Butter and line the base and ends of a 900g loaf tin with a strip of buttered baking parchment. Cream the butter and caster sugar together until really pale, light and fluffy. Grate the zest from 3 of the limes and add to the mixture. Gradually add the eggs, mixing well between each addition.STEP 2Sift together the flour, baking powder, ground ginger and a pinch of salt. Using a large metal spoon, fold into the cake mixture with the coconut and chopped stem ginger. Add the milk and juice from 2 of the limes and mix until smooth. Spoon the mixture into the prepared tin and spread level using a palette knife.STEP 3Bake in the bottom third of the oven for 1 hr – 1 hr 15 mins, or until golden brown – a skewer inserted into the middle of the cake should come out clean. Cool the cake in the tin for 10-15 mins.STEP 4Use a wooden skewer to make holes all over the top of the cake. Meanwhile, mix the remaining lime juice with the granulated sugar and the stem ginger syrup. Slowly spoon the sugary mixture over the top of the warm cake and leave in the tin until completely cold. Top with the chopped crystallised ginger to serve.
