GINGER AND LIME LOAF CAKE

Lime adds a modern zesty twist to this traditional ginger cake.

Serves: 10

Preparation time: 10 minutes Cooking time: 1 hour 5 minutes

200g unsalted butter, softened, plus extra to grease

Zest and juice 2 limes

200g light brown muscovado sugar, plus 2tbsp

1tsp vanilla bean paste

4 medium eggs, beaten

200g self-raising flour

1/2tsp baking powder

11/2tsp ground ginger

75ml vodka, plus 1tbsp

3 balls stem ginger, finely chopped, plus 3tbsp syrup

2tbsp demerara sugar

40g crystallised ginger, chopped

1 Preheat oven to 180°C (160°C fan) mark 4. Grease and line a 900g loaf tin with baking parchment. Zest the limes and keep in damp kitchen paper in the fridge – you’ll use this later to decorate the cake.

2 In a large bowl, beat butter, 200g sugar and vanilla with a handheld

electric whisk until fluffy. Gradually add the eggs. If the mixture begins to split, whisk in 1tbsp of flour.

3 Fold in the remaining flour, baking powder, ground ginger and lime juice followed by the vodka and stem ginger. Spoon into the tin, sprinkle over half the demerara sugar and bake for 55-60min or until a skewer inserted comes out clean.

4 While the cake is baking, make the syrup: in a small pan, gently dissolve the 2tbsp light brown muscovado sugar in 2tbsp water, add most of the lime zest and turn up the heat to a simmer. Stir until the syrup has reduced and thickened, then stir through stem ginger syrup and extra 1tbsp vodka.

5 Once baked, leave cake in the tin and set on a wire rack. Using a skewer, prick all over and drizzle over 3tbsp of warm syrup, sprinkle with the rest of the demerara sugar, then leave in the tin to cool.

Turn out on to a plate, top with crystallised ginger and spoon over remaining syrup and lime zest.