Random Recipes Challenge: Ginger and Lime Cake

For Belleau's Kitchen Random Recipes Challenge this time last month I was being a bit of a

as I hadn't quite followed the rules. This

I was determined to be the best in 

                                      

and play by the 

 

_ _ _ _ R _

                                  

                                        

Hopefully, Dom will agree and I won't be sentenced to twenty years of doing the dirty

                                                   

The theme this month is 

           

to basics. The Random Recipe Generator did its thing. And here's my bake:

(Hand by yours truely). From this book:

What do you think? Do I come up smelling of 

             

Or I am still in the

                          

     +

                                                  

Ginger and lime cake

(Fiona Cairns, Bake and Decorate)

Ingredients:

120g unsalted butter

125g black treacle

100g golden syrup

150ml milk

120g light muscovado sugar

225g plain flour

1 tbsp ground ginger

half a teaspoon bicarbonate of soda

2 eggs, lightly beaten

For the icing:

150g icing sugar, sifted

100g unsalted butter, softened

finely grated zest and juice of a lime

1. Preheat the oven to 180C/fan 170C/350F/Gas Mark 4.

2. Butter a 20cm square tin and line with baking parchment

3. Place the treacle, syrup, milk, sugar and butter in a pan, melting these ingredients gently together

4. Once melted (do not let it boil) remmove from the heat

5. In a large bowl sift the flour,. ginger and bicarb together

6. Add the treacle mixture and fold together

7. Add the beaten eggs and mix well

8. Place the batter in the prepared tin and knock the tin against a work surface a couple of times to release any air bubbles

9. Place in the oven and bake for 40-50 minutes until firm to touch

10. Cool in the tin for fifteen minutes then turn out onto a rack

11. To make the icing beat the icing sugar and butter with an electric mixer for five minutes. Add the lime zest and juice and beat for a furtehr thirty seconds

12. Spread the buttercream over the cake

Baker's notes...

• The cake, minus the icing, can be stored for up to five days in an airtigether tin
• In actual fact it tastes even stickier, and more moist and lush, if you leave it for a day or two before serving
• All photos from Microsoft Office Images
• Dom, do I get a