Ginger and Lime Cake with Lime Curd and Whipped Ganache for Cornwall CCC and We Should Cocoa #30
To celebrate the publication of the Clandestine Cake Club Cookbook, this month’s Cornwall CCC meeting was held on the launch date itself, February 14th, at Waterstones in Truro. The theme for this month’s bake was, rather aptly, books. Visions of elaborate book shaped cakes sent me into an immediate panic when first hearing this, but then sense prevailed and a simple solution occurred to me: I would bake one of the recipes from the CCC cookbook. As I had an abundance of limes to use and needed ginger for this month’s We Should Cocoa, I chose Dark ‘n’ Stormy Cake by Rob Martin from the Leeds CCC. There was one problem, it contained no chocolate – but when did that ever stop me? The sponge was a genoise, flavoured with ginger. It reminded me of the Lime and White Chocolate Genoise that I made a couple of years ago, based on Lorraine Pascale’s Mojito Genoise from Baking Made Easy. I decided to make the sponge according to Rob’s instructions, but substituted a lime syrup rather than his rum one and replaced the lime cream cheese frosting with whipped chocolate ganache. I then drizzled home made lime and ginger curd over the top.
This is how I made:
Ginger and Lime Cake with Whipped Chocolate Ganache and Lime Curd
- Melted 90g unsalted butter in a pan over low heat and left to cool a little.
- Chopped 100g crystallised ginger finely.
- Whisked 6 duck eggs with 180g golden caster sugar using electric beaters on high speed for a good ten minutes until the mixture was thick, pale and had tripled in volume.
- Sifted in 180g plain flour, 1 tsp baking powder and 1 tsp ground ginger.
- Folded this in as gently as possible.
- Poured the butter in down one side of the bowl and folded this in as gently as possible.
- Gently stirred in the crystallised ginger.
- Divided the mixture between two 8″ cake moulds and baked at 180C for 23 minutes when the cakes were firm on top and skewer inserted in the middle came out clean.
- Grated the rind of two well scrubbed limes into a small pan, followed by the juice.
- Added 75g golden caster sugar and stirred over a low heat until the sugar had dissolved.
- Poured the syrup over the cakes as soon as they were out of the oven, then left in their moulds to cool.
- Made a pot of ginger tea by cutting a 1″ piece of root ginger into slithers and pouring boiling water over the top. Left to steep for a good 15 minutes.
- Melted 100g Cornish dark chocolate (55%) in a bowl over hot water with 50ml of ginger tea.
- Heated 200ml double cream until just about boiling.
- Added the cream, a third at a time to the chocolate stirring hard after each addition until all was incorporated and smooth.
- Placed in the fridge for three hours.
- Whisked with electric beaters on slow speed until soft peaks formed.
- Turned the cakes out of their moulds.
- Spread about a third of the mixture on the bottom of one of the cakes, then placed the bottom half of the other on top.
- Covered the top and sides of the cake with the remaining ganache.
- Drizzled 3 or 4 tablespoonfuls of lime and ginger curd over the top in a criss cross pattern.
Quite why this was called Dark n Stormy, I have yet to fathom; it was light in both colour and texture. In fact it was one of the lightest textured cakes I’ve ever made. The addition of ginger was inspired; it gave added interest and texture to what could have been a pleasant but rather generic sponge. The ganache was delicious, light, not too sweet and complemented the genoise nicely. The lime syrup and lime curd gave a welcome citrussy tang and added character. I was really pleased with the results and rather gratified by how quickly it disappeared. In fact, pleasure turned to consternation as I feared I might not get to try a piece myself. Luckily CT was on the case and saved me a piece to try later.
|As if by magic the book opened at my recipe 😉|
Much to my bemusement, Daphne Skinnard of BBC Radio Cornwall dragged me off (nearly kicking and screaming) along with Sarah Milligan and Ellie Michell for a quick interview. Having a microphone thrust under my nose didn’t do much for my eloquence, but there we are, we must suffer for our art. You can hear the clip here and it’s abut 1:10 minutes into the programme.
Both cake makers and passing Waterstones customers partook of the delights on offer and many a smile was generated. Some strong willed individuals, looked but didn’t try – it was Lent, after all. It was also Valentine’s Day, so just right to spread some cakey-bakey love around. Literary allusions were much more obvious in some of the other cakes as you can see from the following photos.
|Chocolate & Beetroot Cake inspired by Chocolat by Sally & Emma|
|Pistachio Cake by Emily Scott – the best pistachio cake I’ve ever eaten.|
|Buttermilk Chocolate Cake by Sarah Milligan – her own recipe from the CCC Cookbook|
Jen of Blue Kitchen Bakes is hosting this month’s We Should Cocoa and as already stated chose ginger as February’s special ingredient.
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