Ginger Cake with Cherry Lime Icing

A delicious lemony layer ready for any dessert - contributed by Nancy G from Queensland

What you’ll need:

1 cup (300g) golden syrup
1/2 cup (115g) caster sugar
3/4 cup (190ml) light olive oil
2 cups (300g) plain flour
1 tsp ground cinnamon
1/4 tsp powdered cloves
1 cup (250ml) boiling water
2 tsp bi carb soda
3 tsp fresh finely grated ginger (or fresh tube ginger)
2 large eggs, beaten


  • Preheat the oven to 170°C. Double line base and sides of a 22cm diameter round springform cake tin with 3cm border above top of tin (cake mixture us very runny).
  • Mix golden syrup, caster sugar, and oil in a bowl. Don't worry if the mixture separates, set aside. In a separate bowl, sift in flour, cinnamon and cloves, set aside.
  • In a large bowl add 1 cup of boiling water (must be boiling) and bi-carb soda. Then add golden syrup, oil and sugar mixture. Stir until combined then add ginger. Slowly add sifted flour mix, then eggs, mixing well. Pour Mixture into cake tin and bake for 60 minutes or until skewer comes out clean. Let cool in the tin for 15 minutes, then turn out on a wire cooling rack.
  • Icing: Cream butter and sugar in a mixer. Add lime juice a little at a time to achieve a spreadable consistency and then add cream. Top with well-drained cherries and strips of lime zest and allow to set.