Recipes, re-invented from cooking shows
Ginger Cake with Lime Frosting
Prep. Time:
Baking Time:
Total Time:
30 minutes
55 minutes
1 hour 25 minutes
Serves:
1 loaf (8-10 servings)
Our recipe based on Jenn's creative cocktail-inspired creation from Great American Baking Show, Season 7. In this recipe, we've addressed the technical issues that prevented success: improved leavening ratios for proper rise, enhanced mixing technique to prevent Paul Hollywood's critiqued tou...
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Ingredients
FOR THE ENHANCED TRIPLE GINGER CAKE: 315g all-purpose flour 7g baking powder 3g bicarbonate of soda 5g fine sea salt 3 tspn ground ginger 2 tspn ground cinnamon 1 tspn ground allspice 0.5 tspn ground cloves 115g unsalted butter, at room temperature 150g dark brown sugar, packed 125ml dark molasses 3 large eggs, at room temperature 30ml fresh ginger, finely grated 4 tbsp stem ginger in 4 tbsp ginger syrup, finely chopped 250ml ginger beer, at room temperature 125ml sour cream, at room temperature
FOR THE COCKTAIL-INSPIRED SYRUP: 125ml ginger beer 60g dark brown sugar 60ml dark rum 2 tbsp stem ginger syrup
FOR THE RUM AND LIME ICING: 250g powdered sugar, sifted 45ml dark rum 30ml fresh lime juice Zest of 2 limes 30-45ml whole milk (for consistency)
FOR THE CANDIED LIME GARNISH: 2 large limes, sliced into 3mm wheels 200g granulated sugar 250ml water Extra lime zest for finishing
Method
PREPARE THE CANDIED LIMES: Combine sugar and water in wide saucepan, bring to rolling boil. Add lime wheels in single layer, reduce heat to maintain gentle simmer. Cook for 20-25 minutes until lime rinds are translucent and tender. Remove limes with slotted spoon to wire rack, reserving syrup. Cool completely before using.
CREATE THE ENHANCED TRIPLE GINGER CAKE: Preheat oven to 175°C (350°F). Grease 23x13cm loaf pan thoroughly and dust with flour, tapping out excess. In medium bowl, whisk together flour, baking powder, bicarbonate of soda, salt, and all spices until well combined. In large bowl, cream butter and brown sugar with electric mixer for 4-5 minutes until light and fluffy. Beat in molasses until combined, then add eggs one at a time, beating well after each addition. Mix in grated fresh ginger and chopped stem ginger.
EXECUTE PROPER MIXING TECHNIQUE: Add dry ingredients in three additions, alternating with ginger beer and sour cream (beginning and ending with flour mixture). Mix on lowest speed just until combined after each addition - overmixing develops gluten and creates tough texture. Scrape bowl sides frequently to ensure even mixing.
BAKE WITH PRECISION: Pour batter into prepared pan, spreading evenly. Bake for 50-55 minutes until cake springs back when lightly touched and toothpick inserted in center comes out with a few moist crumbs. If top browns too quickly, tent loosely with foil during final 15 minutes. Cool in pan for 15 minutes before turning onto wire rack.
PREPARE THE COCKTAIL SYRUP: While cake bakes, combine ginger beer, brown sugar, rum, and stem ginger syrup in small saucepan. Simmer over medium heat until reduced by half and syrupy in consistency, about 8-10 minutes. Brush warm cake generously with warm syrup using pastry brush, allowing it to soak in completely.
MAKE THE RUM AND LIME ICING: Whisk sifted powdered sugar with rum, lime juice, and zest until smooth. Gradually add milk until mixture reaches smooth, spreadable consistency that holds its shape but flows easily. Taste and adjust rum or lime juice as needed for balanced flavor.
FINAL ASSEMBLY AND DECORATION: Once cake is completely cool, spread icing evenly over top using offset spatula. Arrange candied lime wheels decoratively across surface, pressing gently into icing. Sprinkle with additional fresh lime zest and small pieces of crystallized ginger if desired. Allow icing to set for 20 minutes before slicing.
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Instructions
PREPARE THE CANDIED LIMES:
Combine sugar and water in wide saucepan, bring to rolling boil. Add lime wheels in single layer, reduce heat to maintain gentle simmer. Cook for 20-25 minutes until lime rinds are translucent and tender. Remove limes with slotted spoon to wire rack, reserving syrup. Cool completely before using.
CREATE THE ENHANCED TRIPLE GINGER CAKE:
Preheat oven to 175°C (350°F). Grease 23x13cm loaf pan thoroughly and dust with flour, tapping out excess. In medium bowl, whisk together flour, baking powder, bicarbonate of soda, salt, and all spices until well combined. In large bowl, cream butter and brown sugar with electric mixer for 4-5 minutes until light and fluffy. Beat in molasses until combined, then add eggs one at a time, beating well after each addition. Mix in grated fresh ginger and chopped stem ginger.
EXECUTE PROPER MIXING TECHNIQUE:
Add dry ingredients in three additions, alternating with ginger beer and sour cream (beginning and ending with flour mixture). Mix on lowest speed just until combined after each addition - overmixing develops gluten and creates tough texture. Scrape bowl sides frequently to ensure even mixing.
BAKE WITH PRECISION:
Pour batter into prepared pan, spreading evenly. Bake for 50-55 minutes until cake springs back when lightly touched and toothpick inserted in center comes out with a few moist crumbs. If top browns too quickly, tent loosely with foil during final 15 minutes. Cool in pan for 15 minutes before turning onto wire rack.
PREPARE THE COCKTAIL SYRUP:
While cake bakes, combine ginger beer, brown sugar, rum, and stem ginger syrup in small saucepan. Simmer over medium heat until reduced by half and syrupy in consistency, about 8-10 minutes. Brush warm cake generously with warm syrup using pastry brush, allowing it to soak in completely.
MAKE THE RUM AND LIME ICING:
Whisk sifted powdered sugar with rum, lime juice, and zest until smooth. Gradually add milk until mixture reaches smooth, spreadable consistency that holds its shape but flows easily. Taste and adjust rum or lime juice as needed for balanced flavor.
FINAL ASSEMBLY AND DECORATION:
Once cake is completely cool, spread icing evenly over top using offset spatula. Arrange candied lime wheels decoratively across surface, pressing gently into icing. Sprinkle with additional fresh lime zest and small pieces of crystallized ginger if desired. Allow icing to set for 20 minutes before slicing.
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Ingredients
FOR THE ENHANCED TRIPLE GINGER CAKE:
315g all-purpose flour
7g baking powder
3g bicarbonate of soda
5g fine sea salt
3 tspn ground ginger
2 tspn ground cinnamon
1 tspn ground allspice
0.5 tspn ground cloves
115g unsalted butter, at room temperature
150g dark brown sugar, packed
125ml dark molasses
3 large eggs, at room temperature
30ml fresh ginger, finely grated
4 tbsp stem ginger in 4 tbsp ginger syrup, finely chopped
250ml ginger beer, at room temperature
125ml sour cream, at room temperature
FOR THE COCKTAIL-INSPIRED SYRUP:
125ml ginger beer
60g dark brown sugar
60ml dark rum
2 tbsp stem ginger syrup
FOR THE RUM AND LIME ICING:
250g powdered sugar, sifted
45ml dark rum
30ml fresh lime juice
Zest of 2 limes
30-45ml whole milk (for consistency)
FOR THE CANDIED LIME GARNISH:
2 large limes, sliced into 3mm wheels
200g granulated sugar
250ml water
Extra lime zest for finishing
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