Lime and Ginger Drizzle Cake

This is my twist on the first cake I ever made by myself, a classic victoria sponge. I have taken the basic recipe and jazzed it up with the addition of ginger and lime for a fresh and zingy cake that is so light its perfection. Easy to make and even easier to enjoy, this is one to bake time and time again...

Ingredients:

6oz self raising flour
6 oz caster sugar
6oz butter
3 eggs
1tsp baking powder
5 balls of stem ginger in syrup and half the jar of syrup
3 limes, zest and juice

The cake before and after drizzling

Method:
Preheat your oven to 180 degrees fan, Place the ginger balls in a food processor and blitz down to fine shards. Zest the limes and place the zest and ginger in a bowl. In the food processor, place the sugar, flour, butter and baking powder and blend on low, adding the eggs slowly. add in the ginger and lime and mix thoroughly on high to create a batter-like mix.

Place the batter in a large cake tin and bake for 15-20 minutes until the cake is golden brown and when pierced with a skewer it comes away clean. When baked, the cake should be gently pulling away from the sides of the tin. Let the cake cool for ten minutes while you prepare the drizzle. Add the jiuce of the three limes to the ginger syrup and stir thoroughly. take a fork and prick the cake all over right to the base. Gently spoon over the drizzle making sure to cover the whole cake.

Leave the cake to cool completely and using a spatula tease the edges away from the tin. Holding the sides of the tin gently shake the tin up and down, turning every few shakes to release the cake. Slide out onto a cooling rack to settle.

Cut into generous chunks and enjoy...