Ginger Lime Bars
Ingredients
- None None FOR THE GINGER CAKE ⓘ
- 3/4 cup flour
- 1/3 cup self-rising flour
- 1/2 tsp baking soda ⓘ
- 1 tsp ground ginger ⓘ
- 1 tsp mixed spice, such as pumpkin pie spice ⓘ
- 1/4 cup firmly packed light brown sugar ⓘ
- 4 tbsp (1/2 stick) butter, coarsely chopped
- 1/2 cup golden syrup or molasses
- 1 None egg, lightly beaten
- 1/2 cup milk ⓘ
- None None FOR THE LIME FILLING ⓘ
- 1 tsp unflavored gelatin ⓘ
- 2 tbsp lime juice
- 1 pkg (8 oz) cream cheese, softened ⓘ
- 1/4 cup granulated sugar ⓘ
- 2 tsp finely grated lime peel ⓘ
Instructions
- Preheat the oven to 350°F. Grease two 13 x 9-inch baking pans and line bottoms and long sides with parchment paper, extending paper 2 inches over sides.
- For the ginger cake, sift flours, baking soda and spices into a large bowl; stir in brown sugar. Combine butter and syrup in a small saucepan and stir on low heat until smooth. Stir butter mixture into flour mixture with egg and milk. Divide mixture between pans. Bake about 10 mins. Cool in pans.
- Meanwhile, for the lime filling, sprinkle gelatin over lime juice in a small heatproof bowl. Stand bowl in a small saucepan of simmering water. Stir until gelatin dissolves. Cool 5 mins. Beat cream cheese, granulated sugar and lime peel in medium bowl with electric mixer until smooth; beat in cream. Stir in gelatin mixture.
- Pour filling over one of the ginger cakes in pan. Remove remaining ginger cake from the pan and carefully place over filling. Refrigerate 3 hours or overnight until firm. Cut into bars.
Nutrition & Diet Analysis (per serving)
909
kcal
45% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).