Lime and Ginger Drizzle Cake

The Great British Bake Off has a German spin off.

Jury has two People, one of them is Christian Hümbs. Patisserie of the year multiple times and until this Easter Chef Patisserie of a 3 Michellin star Restaurant in Munich. He just left there.

I have his baking recipes book and this is the first time, I made something out of it.

It is a little like a Lemon Drizzle Cake, but much more labour intensive. And it is a recipe that you can´t just bake after you come home from work late in the afternoon. I started at 1 pm, now it is 5 pm and it has to set for an other 2 Hours before I can store it away.

The kick in this recipe is the good amount of fresh ginger. I am looking forward to take a slice off the cake tomorrow afternoon to check if that is still the main flavour. The juice of 3 limes went in after the cake came out of the baking dish.

recipe:
260 g flour
2 tsp baking powder
1 pinch of salt
150 g sugar
100 g raw light brown sugar
4 medium free range eggs
200 g softened unsalted butter
3 limes zested - Juice for later
60 g fresh ginger
1 lime
250 g icing sugar
3 tbsp water
thin slices of the last lime

Preheat the oven 170 C
In a large bowl combine butter, sugars, lime zest and chopped ginger (use a kitchen blender to make a fine Crumb of ginger) until smooth.
Add one egg and beat, then the other and so on.
Sift flour, baking powder and salt together.
Mix in with the butter mix.

Use a 25 cm rectangular baking dish and butter and flour it.
Fill in the batter and bake for 35 - 40 min, then cover with Aluminium foil.
Bake until you reach 70 - 80 min. I needed 74 min until the cake was ready.

Let it sit in the baking dish on a rack for 15 min, then turn it out and over.
Heat up the Juice of 3 limes to boiling and poke a couple of holes into the cake.
Spoon the hot lime Juice over it.

Cool down completely.

Mix the Juice of 1 lime with the icing sugar and add as much water as needed.
Smear over the cake, so that it can run down the sides.

I took the peel off the lime with a Speed peeler and cooked them 10 min in boiling water.
Then sliced them very fine.
In the same pot, with 2 tbsp of sugar I cooked them in 100 ml water as long as the water needed to evaporate and the caramel started. Loosened with a little water, I let them cool down.
Drop on the still wet white coat of the cake.

The cake now has to rest for 2 more Hours, then you can store it for the ext day.