Method
1. Preheat the oven to 170°C / 160°C fan / gas 4. Greece and line a 20cm x 30cm baking tray2. Using an electric mixer whisk the coconut milk and icing sugar until soft peaks form and place into fridge.
3. Place the butter, brown sugar and golden syrup into pan and melt over a medium heat until combined, leave to cool completely.
4. Beat the eggs, then add the vanilla essence, and yoghurt and mix together.
5. Blend two tbsp of syrup and the ginger pieces in a blended to form a paste
6. Sift the flour and salt into a large mixing bowl, fold in the golden syrup mixture, and then fold in the egg mixture until well combined into a batter and you can’t see any flour.
7. Mix in the lime zest, juice, and ginger paste until well combined
8. Pour batter into prepared tray and place in oven for 40minute, until the top is golden, and a skewer come out clean. Leave to cool in the tin for ten minutes and then remove and place on a wire rack until completely cooled.
9. Spread the whipped coconut cream over the top in an even layer, top with citrus shreds and crystalised ginger pieces, and cut into 12 squares. Serve and enjoy.
Ingredients
· 250g unsalted butter, cubed
· 125g golden syrup
· 250g light soft brown sugar
· 1 tsp vanilla extract
· 4 Eggs
· 300g self-raising flour
· 2 Opies stem ginger pieces in syrup
· 4 tbsp Opies stem ginger syrup
· 3 tbsp yoghurt
· Zest and juice 1 lime
· 1⁄2 tsp salt
For the Topping
· 250ml Coconut Milk
· 2 tbsp Icing Sugar
· Opies crystallised stem ginger
