Ginger & Lime Drizzle Cake - recipe developed by Kate Henry for Bennett Opie Limited
Developed by former Great British Bake Off contestant Kate Henry. This is a rich and spicy drizzle cake with the zing of fresh lime and studded with stem ginger.
Ingredients:
250g Softened Butter
100g Dark Muscovado Sugar
100g Caster Sugar
4 medium eggs
250g S R Flour
150g Crystallised Stem Ginger
150g Opies Stem Ginger in Syrup - blitzed in a food processor to make a puree. (This will equate to about half the jar of syrup and stem ginger pieces. – You don’t have to be exact at all in your measurements here, but make sure you use both the chunks of ginger and the syrup to get a good consistency of puree.
For the Drizzle icing:
400g Icing Sugar
Juice of 3 Limes
To decorate
Zest of 3 limes
50g Crystallised Stem Ginger roughly chopped
You will need one 15cm/6inch cake tin, greased and lined on the bottom and sides with baking paper.
Set the oven to 150C oven, 140C fan
- In a large bowl, place the softened butter and sugar, the eggs and flour and beat together until light and fluffy
- Gently fold in the flour and then Crystallised stem ginger and then the Ginger Spread.
- Scoop the mix into the prepared tin, smooth the surface and place on the newspaper in the preheated oven. Bake for 1 hour and 10 minutes
- Whilst the cake is baking, you can make the drizzle icing. Mix 400g icing sugar with the juice of 3 limes and pour half of this mix into a small saucepan and gently heat until the sugar dissolves. Remove from heat and set to one side.
- Remove from oven and leave in the tin. Whilst still warm, poke small holes all over the top of the cake with a cocktail stick and pour over the still-warm ‘heated’ half of the icing sugar and lime mix. It should seep into the holes you have made and moisten the cake further.
- Allow to cool completely
- Once cool, pour over the rest of the icing which you can allow to drizzle down the sides to make a beautiful rustic looking cake. Top with chopped Crystallised Stem Ginger pieces and scatter with lime zest.
Opies Stem Ginger in Syrup (350g £2.50) & Crystallised Ginger (200g £2.35) are both available from Tesco
SAMPLES AVAILABLE - please just get in touch if you'd like to try!
Lesley Parr
Splat Marketing & PR
07754 482139 / 01538 381884
lesley@splat-marketing.co.uk
@SplatPR
Bennett Opie Limited:
Bennett Opie is one of the oldest, private family-owned food companies in the UK and is based in Sittingbourne, Kent. For over a century Bennett Opie Limited has endeavoured to create, produce and distribute high quality products that include a wide range of cocktail products, speciality pickles, chutneys, olives, ginger, luxury fruits, sauces and compotes under the Opies brand.
Bennett Opie is also the sole distributor for a number of chosen partner brands including Monin, Lingham’s Chilli Sauce, Barry Norman Pickled Onions, Ferns Curry Pastes, Delice du Provence and Clément Faugier chestnuts. Opies is an established export brand that has been recognised for the Queens Award for Export and is currently sold to 25 countries worldwide.
Website: www.opiesfoods.com Twitter @OpiesFoods
Kate Henry:
Kate Henry had the nation gripped as she cooked up a storm on BBC 1’s prime time show The Great British Bake Off 2014.
Originally from Cambridgeshire, Kate now lives in Brighton with her young daughter Eloise. She is naturally creative; Kate trained as an actress and worked in advertising and design agencies before setting up her own upholstery company. This creativity comes to the fore in Kate’s baking. She loves to experiment with flavours, combining them in unusual and exciting ways. Kate thrives on taking risks and inventing new recipes – with some wonderful results. As a child Kate baked for her family; rock cakes were a firm favourite! Needless to say Kate shares her passion with her daughter, who follows in her mother’s footsteps in creating her own recipes with unusual ingredients: Marmite being one.
Kate runs ‘Secret Treacle Supper Clubs’ in Brighton. Website: www. katehenry.co.uk Twitter: @Treaclebakes
Agent: Martine Carter, Sauce Management Ltd, London W12 8LE martine@saucemanagement.com T: 0208 600 3610 / 07825 720018 www.saucemanagement.com
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