Lime And Coconut Drizzle Loaf Recipes

Steps:

• Preheat oven to 180°C.
• Butter and line the base of a loaf tin with baking parchment.
• Put 6 oz (175g) of the sugar in a bowl with the butter, flour, baking powder, eggs, and the zest of 2 limes.
• Split the coconut milk in half and set one half aside for the topping.
• Add most of the other half to the bowl and beat the mixture together until well blended. Add enough extra coconut milk to make a dropping consistency.
• Spoon the mixture into the prepared tin and level off the top. Bake for 40 mins, or until the cake is golden and firm to the touch.
• Meanwhile make the topping: Tip the reserved half of coconut milk into a saucepan. Add 5 oz (150g) of sugar.
• Bring to the boil and continue to boil for 5 minutes, or until syrupy and you can see the bottom of the pan when you stir. (For some reason this took me nearly 20 minutes!).
• Stir in the lime juice and set aside.
• With a pestle and mortat, crush the remaining sugar with the remaining lime zest, until you have a damp green paste. Set aside.
• When the loaf is done, remove from the oven and pour the syrup over the top, a little at a time, waiting for the cake to absorb it before adding more (it will come up the sides of the tin in the end).
• Leave cake until completely cold. Sprinkle the lime sugar over the top.

Steps:

• Preheat the oven to 180C or 160C/fan. Line tin with greaseproof paper and set aside.
• Mix the butter with sugar until creamy and slightly pale. Add the grated lime zest and eggs, one at a time and mix well.
• Stir in the flour and mix well. Pour mixture into tin and cook for 45 - 50 minutes.
• Heat sugar, lime juice and zest in moderate heat (do not boil)
• Remove cake from oven. Prick the cake with a skewer and pour the drizzle mixture onto cake. Leave cake to cool and serve.

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter and line the base and ends of a 900g loaf tin with a strip of buttered baking parchment. Cream the 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 flour, baking powder, ground ginger and a pinch of salt. Using a large metal spoon, fold into the cake mixture with the coconut and chopped stem ginger. Add the 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.