Gingerbread Cake With Lime Curd and White Chocolate Frosting


Gingerbread Cake

  • 170g butter
  • 125ml (½ cup) pure cream
  • 200ml whole milk
  • 2 large eggs, at room temperature
  • 140g (2/3 cup, firmly packed) light muscavado sugar (or light brown sugar)
  • 125ml (½ cup) golden syrup
  • 3-4cm piece fresh ginger, peeled, grated finely
  • 370g (2 ½ cups) plain flour, sifted
  • 1 ½ tsp baking soda, sifted
  • 2 tsp ginger
  • 2 tsp cinnamon
  • 1 ½ tsp cloves
  • 1 tsp cardamom
  • Pinch of salt

Lime Curd

  • 3 egg yolks
  • 75g (1/3 cup) caster sugar
  • Zest and juice of 1 large lime (approx. 2 tsp zest and 60ml (1/4 cup) juice)
  • 45g unsalted butter

White Chocolate Swiss Meringue Buttercream

  • 3 egg whites
  • 135g caster sugar
  • 120g unsalted butter, softened
  • 100g white chocolate, melted and cooled slightly


Gingerbread Cake

  1. Preheat the oven to 180 degrees Celsius (160 degrees Celsius fan-forced) and oil or line two 15cm (6″) cake pans with greaseproof paper.
  2. In a small saucepan, melt the butter, then add the milk and cream and whisk constantly over low heat until smooth. Allowing the water to boil is not a good idea. Remove from the equation.
  3. In a free-standing mixer fitted with a paddle attachment, beat the eggs and sugar on medium speed until pale (approx. 3-5 mins).
  4. Stir in the golden syrup with the eggs and sugar, then add the shredded ginger and mix until smooth.
  5. In a large mixing basin, sift together the flour, baking soda, spices, and salt.
  6. Mix on low speed until smooth 1/3 of the flour combination is added to the eggs and sugar mixture, then add 1/3 of the butter mixture. Using a low speed mixer, alternating mixing the dry and wet components into the batter until smooth. Between each addition, scrape the basin with a spatula and be careful not to overbeat.
  7. To ensure equal volume, divide batter evenly between cake pans, weighing the tins using a kitchen scale.
  8. Bake for 45 minutes in a preheated oven, or until a cake tester comes out clean.

Lime Curd

  1. In a large clean mixing basin, whisk together the egg yolks and sugar until light and thick but not foamy.
  2. In a medium saucepan over low heat, combine butter, lime juice, and zest.
  3. Stir frequently over low-medium heat until the egg yolk and sugar mixture develops a rich yellow color and thickens enough to coat the back of a spoon (approx. 10 minutes).
  4. Remove the pan from the heat and set it aside to cool fully. If not used right away, place the chilled curd into a sterilised container and store it in the refrigerator.

White Chocolate Swiss Meringue Buttercream

  1. Place the egg whites and caster sugar in a heatproof bowl over a small pot of simmering water, making that the bottom of the dish does not come into contact with the water.
  2. Allow the sugar to dissolve, stirring occasionally, and heat to 65°C to pasteurize the egg whites.
  3. Allow ingredients to cool to room temperature before whisking until white, glossy, soft meringue peaks form in free-standing mixer.
  4. Slowly whisk in tiny 1cm cubes of softened butter, followed by melted white chocolate, until the buttercream is light and frothy.


  1. When the cake is slightly cold and the buttercream and curd are at room temperature, assembling this cake is a breeze.
  2. By chopping off the cake domes and then cutting each cake in half lengthwise, you may have four cake layers in total. To avoid crumbs in the buttercream, use the base of one layer for the cake’s base and the base of the second layer (turned upside down) for the cake’s top.
  3. Place the first layer on a circular cake plate or turntable and cover it with a thin layer of buttercream, smoothing it out with a palette knife. Make a buttercream frosting dam around the edge of the cake layer. Place a third of the lime curd on top of the buttercream and carefully distribute it to the icing dam’s edges. Lime curd will not ooze out of your cake thanks to the icing dam. Between each cake layer, repeat the icing (including creating a frosting dam) and lime curd filling.
  4. Apply a very thin coating of buttercream to the top and sides of the cake and smooth with a palette knife, leaving sections of the cake to show through, producing a semi-naked cake appearance. Although bare cakes have a rustic aesthetic, it might assist to dip the palette knife in warm water then wipe clean to achieve a smoother “white-wash” effect, although it is not necessary. On the top of the cake, I used a palette knife to create a swirling effect.
  5. Sprinkle with powdered icing sugar and gingerbread biscuits. When the cake has just been frosted, the cookies will stick the best.
  6. Refrigerate the cake for 20-30 minutes to enable the buttercream to firm up and the cake layers to come together. With a clean sharp hot knife, serve at room temperature.

Source: The Polka Dotter

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