250g butter, chopped
110g (½ cup, firmly packed) mild brown sugar
175g (½ cup) golden syrup
1 tbsp finely grated contemporary ginger
150g (1 cup) plain flour
150g (1 cup) self-raising flour
½ tsp bicarbonate of soda
185ml (¾ cup) milk
2 eggs, flippantly whisked, at room temperature
2 tbsp finely chopped crystallised ginger, plus additional, sliced, to serve
250g cream cheese, at room temperature
60g butter, softened
185g (1½ cups) icing sugar
2 tsp finely grated lime zest, plus additional, to serve
1 tbsp lime juice
1. Preheat the oven to 180C. Grease a spherical 20cm cake tin with melted butter, then line with non-stick baking paper.
2. Mix the butter, sugar and golden syrup in a small heavy-based saucepan and stir over medium warmth till the butter melts and the sugar dissolves. Stir within the grated ginger.
3. Sift collectively the flours and bicarbonate of soda into a big bowl. Add the butter combination, milk, eggs and crystallised ginger and use a big metallic spoon or spatula to combine till simply mixed. Pour into the ready tin. Bake for 1 hour–1 hour 10 minutes or till agency to the touch and a skewer comes out clear when inserted into the centre. Cool within the tin for 10 minutes, then prove onto a plate and invert, proper means up, onto a wire rack to chill.
4. To make the lime frosting, use an electrical mixer to beat the cream cheese, butter and icing sugar in a medium bowl till clean and effectively mixed. Add the lime zest and juice and beat till mixed.
5. Insert toothpicks into the cooled cake as a information for the place to chop to supply 3 even cake layers. Use a protracted serrated knife to chop the cake horizontally into the three layers. Place the underside layer on a serving plate and unfold with one-third of the lime frosting. Repeat the layering course of with the remaining cake layers and frosting, ending with frosting. Prime with additional lime zest and sliced crystallised ginger, and serve reduce into wedges.