I love this slice! The cake is ginger bread and the centre is lime cheesecake.
This is the most popular slice I make. Mum came for Christmas 2 years ago and bought me a Squares and slices cookbook she picked up for $5. Bargain!
When you bake the slice the house smells like gingerbread it is fantastic to make any time of the year.
Cake
3/4 cup plain flour
1/4 cup self raising flour
1/2 teaspoon bicarb of soda
1 teaspoon ground ginger
1 teaspoon mixed spice
1/4 cup firmly packed brown sugar
65gm butter
1/2 cup golden syrup
1 egg, beaten
1/2 cup milk
Lime filling
1 teaspoon or 2 sheets of gelatine
2 tablespoons lime juice
1 package 250gm cream cheese
1/4 cup caster sugar
zest of 1 lime
1 cup cream
Pre heat oven to 180C. Grease and line 2 x 9" by 13" slice pans.
Melt butter and golden syrup together.
Place dry ingredients and brown sugar into a bowl.
Stir with whisk to remove lumps and combine ingredients.
Whisk together the butter mixture and dry ingredients until combined. Whisk in the beaten egg quickly so you don't end up with scrambled eggs and whisk in the milk.
Divide equally between the two prepared pans.
Bake for 10 minutes. Remove the cakes from the oven and cool in the pans.
Zest your lime.
If your using leaf gelatine soak in cold water until soft.
In a heat proof jug place your lime juice and if using powder sprinkle over the gelatine, if using leaf just place in the juice. Heat for 40 seconds in the microwave, stir to combine. Allow to cool for 5 minutes.
In a bowl combine the sugar, cream cheese and zest.
Beat together cheese mix until smooth, beat in cream and then beat in cooled gelatine mixture until smooth.
Leave one cake in the tin and spread the cheese mixture over the top evenly. Place the second cake on top of the cheese mixture and gently press down to even the filling. Place in the fridge for 3 hours or overnight to set.
Remove the slice from the fridge and cut into slices. Allow to warm to room temperature for 5 minutes prior to serving.
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