Ginger and Lemon Crunch Cake is so easy to make  a no bake cake which is simply delicious.  This recipe serves 12 and is great for childrens parties or coffee mornings.


50g (8oz) ginger biscuitsGinger and Lemon Crunch Cake

125g (4oz) butter, melted

200ml (7fl oz) double cream

397g tin condensed milk

Zest and juice of 2 lemons

Zest and juice of 1 lime

20cm (8in) loose-based cake tin, buttered


Place the biscuits in a polythene bad and bash them with a rolling pin until they resemble breadcrumbs (not too fine)


Mix in the melted butter and press just over half the mixture (200g (7oz) of the mixture ) into the base of the cake tin

Chill in the fridge

In a bowl whip the cream then add the condensed milk, lemon and lime zest and 10-12 tablespoons of the juice juice

Then spoon this mixture over the biscuit base and sprinkle the top with the remainder of the biscuit crumbs

Chill until the cake is firm

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{September 28, 2011} {Tags: , , , , }