Lime, ginger and mascarpone cake

  • 250g chopped butter, plus more for pan
  • 120g dark brown sugar
  • 80ml molasses
  • 10 cm piece of fresh ginger, grated
  • 125g all-purpose flour
  • 125g self-raising flour
  • 1/2 tsp bicarbonate of soda
  • 1 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 120ml double cream
  • 60g ricotta
  • 2 eggs
  • 2 limes, zest grated
  • 2 oranges, zest grated
  • 100g sweetened dessicated coconut
  • For the lime syrup
  • 120ml freshly squeezed lime juice
  • 120ml water
  • 50g caster sugar
  • For the filing
  • 300ml double cream
  • 150g mascarpone, softened at room temperature
  • 100g ricotta
  • 6 tbsp powdered sugar
  • 2 limes, zest grated
  • 2 oranges, zest grated
  • Sweetened dessicated coconut, for decoration

1) Preheat the oven to 180C/Gas 4. Butter a 9-inch diameter round pan and line with buttered parchment paper.
In a small saucepan over medium heat, add the butter, brown sugar, molasses and ginger. Stir until the sugar dissolves.
Combine the flours, baking soda, nutmeg and cinnamon in a large bowl.
Whisk the cream, ricotta and eggs together in a medium bowl. Add the butter mixture, then stir into dry the ingredients along with the lime zest, orange zest and coconut. Pour into the prepared pan and bake for approximately 45 minutes.
Add all the syrup ingredients to a small saucepan over low heat and stir until the sugar dissolves. Bring to a boil, then cook for 2 minutes without stirring. Keep the syrup hot.
Prepare the filling by adding the cream to a large bowl and beating with a hand mixer, until very stiff peaks form. Add the mascarpone and beat lightly. Fold in the ricotta, powdered sugar, lime zest and orange zest. Cover and refrigerate until thick.
Remove the cake from the oven. Pierce all over with a skewer, then pour the hot syrup over the cake. Cover and refrigerate, wrapped well in plastic wrap, until cold.
Run a knife around the edge of the pan and remove the cake to a cutting board or large plate. Line the pan with plastic wrap and slice the cake horizontally into 3 layers. Return 1 layer to the pan. Spread with 1/3 of the filling, top with the second cake layer and cover with another 1/3 of the filling, then top with the final cake layer. Wrap and refrigerate the cake for another couple of hours or overnight. Cover the remaining cream and refrigerate until ready to use.
When ready to serve, remove the cake from the pan to a serving plate or cake stand and frost the cake with the remaining cream. Press the shredded coconut all over the cake and serve.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs cannot make representation as to the results.

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