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Tropical Ginger cake with Lime frosting recipe by Roshini Karunatilleke
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| Pleased to share the recipe with you ladies.. Tropical Ginger cake with Lime frosting | |
| 150 g (5 oz) | butter, plus extra for greasing |
| 125 g (4 oz) | light muscovado sugar |
| 3 tablespoons | golden syrup |
| 250g (8 oz) | self-raising flour |
| 1 teaspoon | baking powder |
| 3 teaspoons | ground ginger |
| 50 g (2 oz) | desiccated coconut |
| 3 | eggs, beaten |
| 200 g (70 oz) | canned pineapple rings, drained and chopped |
| Lime Frosting | |
| 100 g (3.5) | unsalted butter, softened |
| 200 g (7 oz) | icing sugar, sifted |
| Grated rind and juice of 1 lime | |
Grease and line the base of an 18 x 28 cm (7 x 11 inch) baking tray with non stick baking paper. Heat the butter, sugar, and syrup gently in a saucepan, stirring until melted.
Mix the dry ingredients together in a mixing bowl, then stir in the melted butter mixture and beat together until smooth. Stir in the eggs, then the chopped pineapple. Turn into the tray and level the surface.
Bake in a preheated oven, 180 C (350 F), Gas Mark 4, for about 20 minutes until risen and firm to touch. Leave to cool in the tray for 10 minutes and then transfer to a wire rack.
Make the lime frosting by beating the butter, icing sugar and half the lime rind and juice together to make a smooth light mixture. Turn the cake over so the top is uppermost and then spread with the frosting. Decorate with the remaining lime rind. Cut into 20 squares to serve.
Please note though the recipe says baking time to be 20 minutes but for me it took 40 minutes to bake. (I think it depends on the oven so check it out after 20 minutes if it’s baked well or not) Also this particular cake taste better the following day..
Happy making Roshini Karunatilleke
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