Ginger and lime cake – and will it ever stop snowing?

I think we have been able to see snow on the hills to the south of Edinburgh since New Year. This last week has been school half term and there has been plenty of snow to keep the kids entertained – we have been dodging enthusiastic sledgers on our daily walks…..

 

I don’t think the local golfers will have been so pleased

But at least there are some signs of spring, and the weather is set to warm up from this week…

Ginger and lime cake

150g softened unsalted butter

50g caster sugar

ginger and lime

1.5teaspoons baking powder

225g SR flour, sieved

3 medium eggs

4 balls of stem ginger, chopped

zest of 2 limes

50ml milk

juice of 1 lime

Method

  1. Preheat oven to 180/160 fan/gas mark 4
  2. Grease and line a 20cm round springform tin
  3. Cream together the butter and sugar until light and fluffy
  4. Sieve the flour and baking powder in a separate bowl
  5. Mix the eggs slowly into the butter and sugar mix, together with 1 tablespoon of the flour
  6. Add the flour, lime zest and milk and mix
  7. Spoon into the tin and bake for 35 minutes – it is cooked when a skewer comes out clean
  8. Make lots of holes in the top of the cake and spoon over the lime juice.
  9. Allow to cool for 10 minutes in the tin before cooling fully on a rack


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