Lime and ginger drizzle cake traybake

Ginger cake is already deliciously moist, but drenching it in lime juice mixed with demerara sugar only improves it further.

MAKES ABOUT 16 SQUARES 200g salted butter, plus extra for greasing 250g dark brown soft sugar 50g treacle 100g golden syrup 100ml milk 2 medium free-range eggs 1 ball stem ginger from a jar in syrup, finely chopped grated zest of 1 unwaxed lime 250g plain flour 1 tsp bicarbonate of soda 1 tsp ground ginger DRIZZLE juice of 3 limes 100g demerara sugar 25g crystallised ginger, cut into small cubes (optional) KITCHEN KIT a 20cm square cake tin

Preheat the oven to 180C/160C fan/gas 4, then grease the cake tin and line it with baking parchment.

Place the butter, sugar, treacle and syrup in a large saucepan over a medium heat and stir continuously until the butter has melted and the sugar has completely dissolved.

Remove from the heat and pour the milk into the saucepan of hot butter and sugar, whisking until combined. This will cool the mixture down before you add the egg, preventing it from scrambling. Beat the eggs into the mixture one at a time, then stir in the chopped stem ginger and most of the lime zest, reserving some for decoration.

Mix together the flour, bicarbonate of soda and ground ginger in a large bowl. Sift the dry ingredients into the saucepan and beat until well combined.

Pour the batter into the lined tin and bake in the middle of the oven for 30-35 minutes or until risen and a skewer inserted in the centre comes out clean.

While the cake is baking, prepare the drizzle. Mix the lime juice and demerara sugar in a small jug. Just 5 minutes after the cake comes out of the oven, while it’s still in the tin, pour over the drizzle and spread it right to the edges of the cake. Sprinkle over the crystallised ginger cubes (if using) and remaining lime zest, then leave to stand for at least 15 minutes so the drizzle can soak into the sponge properly. Remove from the tin and cut the cake into squares. This will keep for up to 1 week.