Ginger Lime Bars

18 ingredients
4 steps

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
  • 1 cup light cream

Directions

  1. 1
    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.
  2. 2
    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.
  3. 3
    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.
  4. 4
    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.

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