200g unsalted lactose free butter, softened, plus extra for the tin
175g caster sugar
3 large eggs, beaten
200g gluten free plain flour
1 tsp gluten free baking powder
1 rounded tsp ground ginger
3 balls stem ginger, finely chopped
2 tbsp lactose free milk
3 tbsp granulated sugar
3 tbsp stem ginger syrup
chopped crystallised ginger, to serve
Serves - 6
Heat oven to 180C/160C fan/gas 4. Grease and line the base and ends of a 900g loaf tin with a strip of greased baking parchment.
Cream the lactose free butter and caster sugar together until really pale, light and fluffy.
Grate the zest from 3 of the limes and add to the mixture. Gradually add the eggs, mixing well between each addition.
Sift together the gluten free flour, baking powder, ground ginger and a pinch of salt. Using a large metal spoon, fold into the cake mixture with the chopped stem ginger.
Add the lactose free milk and juice from 2 of the limes and mix until smooth. Spoon the mixture into the prepared tin and spread level using a palette knife.
Bake in the bottom third of the oven for 1 hr - 1 hr 15 mins, or until golden brown – a skewer inserted into the middle of the cake should come out clean. Cool the cake in the tin for 10-15 mins.
Use a wooden skewer to make holes all over the top of the cake. Meanwhile, mix the remaining lime juice with the granulated sugar and the stem ginger syrup.
Slowly spoon the sugary mixture over the top of the warm cake and leave in the tin until completely cold. Top with the chopped crystallised ginger to serve.
Recipe adapted from: Good Food