This dish contains the following allergens: Milk/Dairy
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For the base
250g
butter, cubed
150g
golden syrup
225g
light brown sugar
1 tbsp
vanilla bean paste
4
eggs, beaten
300g
plain flour
2 tsp
baking powder
2 tsp
ground ginger
3 tbsp
milk
3 pieces
stem ginger from jar, finely chopped
For the icing
100g
icing sugar
1
Grated zest and juice lime
3 pieces
stem ginger coarsely chopped
For the base
250g
butter, cubed
5oz
golden syrup
7oz
light brown sugar
1 tbsp
vanilla bean paste
4
eggs, beaten
10oz
plain flour
2 tsp
baking powder
2 tsp
ground ginger
3 tbsp
milk
3 pieces
stem ginger from jar, finely chopped
For the icing
3oz
icing sugar
1
Grated zest and juice lime
3 pieces
stem ginger coarsely chopped
Utensils
Step 1
Grease and line a 30cm x 20cm shallow tin with baking parchment.
Step 2
In a saucepan, place butter, syrup and sugar. Over a low to medium heat, stir a few times until melted. Remove from the heat and leave to cool.
Step 3
In a large bowl, sift flour, baking powder and ginger together. Add cooled butter mixture, vanilla bean paste, eggs, chopped stem ginger and milk. Beat until smooth and well combined. Pour cake mixture into prepared tin.
Step 4
Install the wire rack on level 3. Select BAKE, set temperature to 150°C and set time to 45 minutes. Press START/STOP to begin preheating.
Step 5
When the unit has preheated, place cake on wire rack on Level 3. Close oven door to begin cooking.
Step 6
Check cake at 40 minutes. The cake is ready when a cocktail stick is pushed into centre of cake and it comes out clean. Remove cake from oven and allow to cool in tin before removing paper and cooling on a wire rack.
Step 7
For the icing, in a bowl, sift icing sugar, stir in lime juice until a smooth and spreading consistency is reached. Spoon the icing over cake, then sprinkle with stem ginger and lime zest. Cut into squares to serve.
Grease and line a 30cm x 20cm shallow tin with baking parchment.
For the base
250g
butter, cubed
150g
golden syrup
225g
light brown sugar
1 tbsp
vanilla bean paste
4
eggs, beaten
300g
plain flour
2 tsp
baking powder
2 tsp
ground ginger
3 tbsp
milk
3 pieces
stem ginger from jar, finely chopped
For the icing
100g
icing sugar
1
Grated zest and juice lime
3 pieces
stem ginger coarsely chopped
For the base
250g
butter, cubed
5oz
golden syrup
7oz
light brown sugar
1 tbsp
vanilla bean paste
4
eggs, beaten
10oz
plain flour
2 tsp
baking powder
2 tsp
ground ginger
3 tbsp
milk
3 pieces
stem ginger from jar, finely chopped
For the icing
3oz
icing sugar
1
Grated zest and juice lime
3 pieces
stem ginger coarsely chopped
Step 2 of 7
In a saucepan, place butter, syrup and sugar. Over a low to medium heat, stir a few times until melted. Remove from the heat and leave to cool.
For the base
250g
butter, cubed
150g
golden syrup
225g
light brown sugar
1 tbsp
vanilla bean paste
4
eggs, beaten
300g
plain flour
2 tsp
baking powder
2 tsp
ground ginger
3 tbsp
milk
3 pieces
stem ginger from jar, finely chopped
For the icing
100g
icing sugar
1
Grated zest and juice lime
3 pieces
stem ginger coarsely chopped
For the base
250g
butter, cubed
5oz
golden syrup
7oz
light brown sugar
1 tbsp
vanilla bean paste
4
eggs, beaten
10oz
plain flour
2 tsp
baking powder
2 tsp
ground ginger
3 tbsp
milk
3 pieces
stem ginger from jar, finely chopped
For the icing
3oz
icing sugar
1
Grated zest and juice lime
3 pieces
stem ginger coarsely chopped
Step 3 of 7
In a large bowl, sift flour, baking powder and ginger together. Add cooled butter mixture, vanilla bean paste, eggs, chopped stem ginger and milk. Beat until smooth and well combined. Pour cake mixture into prepared tin.
For the base
250g
butter, cubed
150g
golden syrup
225g
light brown sugar
1 tbsp
vanilla bean paste
4
eggs, beaten
300g
plain flour
2 tsp
baking powder
2 tsp
ground ginger
3 tbsp
milk
3 pieces
stem ginger from jar, finely chopped
For the icing
100g
icing sugar
1
Grated zest and juice lime
3 pieces
stem ginger coarsely chopped
For the base
250g
butter, cubed
5oz
golden syrup
7oz
light brown sugar
1 tbsp
vanilla bean paste
4
eggs, beaten
10oz
plain flour
2 tsp
baking powder
2 tsp
ground ginger
3 tbsp
milk
3 pieces
stem ginger from jar, finely chopped
For the icing
3oz
icing sugar
1
Grated zest and juice lime
3 pieces
stem ginger coarsely chopped
Step 4 of 7
Install the wire rack on level 3. Select BAKE, set temperature to 150°C and set time to 45 minutes. Press START/STOP to begin preheating.
For the base
250g
butter, cubed
150g
golden syrup
225g
light brown sugar
1 tbsp
vanilla bean paste
4
eggs, beaten
300g
plain flour
2 tsp
baking powder
2 tsp
ground ginger
3 tbsp
milk
3 pieces
stem ginger from jar, finely chopped
For the icing
100g
icing sugar
1
Grated zest and juice lime
3 pieces
stem ginger coarsely chopped
For the base
250g
butter, cubed
5oz
golden syrup
7oz
light brown sugar
1 tbsp
vanilla bean paste
4
eggs, beaten
10oz
plain flour
2 tsp
baking powder
2 tsp
ground ginger
3 tbsp
milk
3 pieces
stem ginger from jar, finely chopped
For the icing
3oz
icing sugar
1
Grated zest and juice lime
3 pieces
stem ginger coarsely chopped
Step 5 of 7
When the unit has preheated, place cake on wire rack on Level 3. Close oven door to begin cooking.
For the base
250g
butter, cubed
150g
golden syrup
225g
light brown sugar
1 tbsp
vanilla bean paste
4
eggs, beaten
300g
plain flour
2 tsp
baking powder
2 tsp
ground ginger
3 tbsp
milk
3 pieces
stem ginger from jar, finely chopped
For the icing
100g
icing sugar
1
Grated zest and juice lime
3 pieces
stem ginger coarsely chopped
For the base
250g
butter, cubed
5oz
golden syrup
7oz
light brown sugar
1 tbsp
vanilla bean paste
4
eggs, beaten
10oz
plain flour
2 tsp
baking powder
2 tsp
ground ginger
3 tbsp
milk
3 pieces
stem ginger from jar, finely chopped
For the icing
3oz
icing sugar
1
Grated zest and juice lime
3 pieces
stem ginger coarsely chopped
Step 6 of 7
Check cake at 40 minutes. The cake is ready when a cocktail stick is pushed into centre of cake and it comes out clean. Remove cake from oven and allow to cool in tin before removing paper and cooling on a wire rack.
For the base
250g
butter, cubed
150g
golden syrup
225g
light brown sugar
1 tbsp
vanilla bean paste
4
eggs, beaten
300g
plain flour
2 tsp
baking powder
2 tsp
ground ginger
3 tbsp
milk
3 pieces
stem ginger from jar, finely chopped
For the icing
100g
icing sugar
1
Grated zest and juice lime
3 pieces
stem ginger coarsely chopped
For the base
250g
butter, cubed
5oz
golden syrup
7oz
light brown sugar
1 tbsp
vanilla bean paste
4
eggs, beaten
10oz
plain flour
2 tsp
baking powder
2 tsp
ground ginger
3 tbsp
milk
3 pieces
stem ginger from jar, finely chopped
For the icing
3oz
icing sugar
1
Grated zest and juice lime
3 pieces
stem ginger coarsely chopped
Step 7 of 7
For the icing, in a bowl, sift icing sugar, stir in lime juice until a smooth and spreading consistency is reached. Spoon the icing over cake, then sprinkle with stem ginger and lime zest. Cut into squares to serve.
