As I’ve already mentioned to you, it was my Dad’s birthday yesterday. And I might have also mentioned to you that his FAVOURITE flavour is ginger. In the whole world. He loves it. LOVES IT.
So i only saw it fitting that i make him something extra special using that magical little ingredient- ginger.
Of course, I wanted it to be a surprise, yet he just decides that the only day he is going to come home early from work is the day I don’t want him there. So what can I do? I made it when he went to bed! So i was busy baking until 1 o’clock in the morning, but to be honest, I’m a bit of a night owl, and it suited me just fine.
So I was busy baking away at midnight, and I went to get the ground ginger to sprinkle into the batter, when disaster struck. The pot was…. EMPTY. Seriously, mother, if you use all of an ingredient, you buy a refill, or you throw away the pot. DON’T PUT IT BACK! Luckily, I had stem ginger in ginger syrup, so i chopped that up and just added extra syrup to the batter instead of ground ginger, and my dad thought it was DELICIOUS!
- 200g unsalted butter, softened
- 175g caster sugar
- 4 lime
- 3 large eggs
- 200g plain flour
- 1 tsp baking powder
- 1 rounded tsp ground ginger
- 50g desiccated coconut
- 3 balls stem ginger, finely chopped
- 2 tbsp milk
- 3 tbsp granulated sugar
- 3 tbsp stem ginger syrup
- chopped crystallised ginger
- Heat oven to 180C/160C fan. Grease and line a loaf tin. Cream butter and caster sugar together until light and fluffy.
- Grate zest from 3 of the limes and add to mixture. Gradually add the eggs, mixing well between each addition.
- Sift together flour, baking powder, ground ginger and a pinch of salt. Fold into cake mixture with coconut and chopped stem ginger. Add milk and juice from 2 of the limes and mix until smooth. Spoon mixture into prepared tin and spread level
- Bake for 1 hr – 1 hr 15 mins until golden brown. Cool the cake in the tin for 10-15 mins.
- Use wooden skewer to make holes all over top of cake. Meanwhile, mix remaining lime juice with granulated sugar and stem ginger syrup. Slowly spoon syrup mixture over top of warm cake and leave in tin until completely cold. Top with the chopped crystallised ginger and a little lime zest to serve.