Lime & Ginger Cake (Egg Free!)

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We’ve got quite a few limes rolling around the kitchen at the moment but the weather has been absolutely terrible so I haven’t been in much of a lime-kinda mood. Limes are for summer, which is what it should be considering it’s now JUNE. But alas, I woke up to glorious sunshine and a moderately warm day (the clouds are slowly tumbling over as I type though) so limes it is.

Currently, it’s that time when all your baking supplies run out at the same time and then not having the will to go and spend more money. I hate that, and it always seems to be the time when I want to bake most but I try not to let such things as essential ingredients get in the way and get improvising. I don’t have any plain or self raising flour, any eggs nor any plain yoghurt either (which were all going into this recipe) so I subbed with wholemeal flour and then said a few quick prayers. Well, today is a good baking day and my cake didn’t end up being thrown out of the window in a fit of rage- maybe thanks to The Crazy Kitchen’s brilliant recipe, and not at the mercy of the dessert Gods.

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RECIPE ADAPTED FROM THE CRAZY KITCHEN

  • 1/3 cup butter
  • tablespoons honey
  • 300ml boiling water
  • cups wholemeal flour
  • teaspoons baking powder
  • teaspoon bicarb of soda
  • 3/4 cup caster sugar
  • lime, grated and zested
  • pieces of stem ginger, chopped finely
  • lime sugar, to top (teaspoon lime zest to teaspoons granulated sugar)

1) Preheat the oven to 160C and line a cake tin.

2) Place the butter and honey into a heatproof bowl and then pour over the boiling water. Stir until melted and set aside.

3) Sift together the wholemeal flour and the baking powder and then add the bicarb, sugar and lime zest. Stir until thoroughly incorporated.

4) Add the wet ingredients, the lime juice and the chopped ginger to the dry ingredients and mix until just combined.

5) Pour into the cake tin and bake for 35 minutes or until a skewer inserted into the middle of the cake comes out clean.

6) Remove from the oven and leave to cool in the tin for 10-15 minutes. Remove and leave to cool completely on a wire rack.

7) Sprinkle over the lime sugar and tuck in.

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