Ginger cake

• self-raising flour↗225g g
• bicarbonate of soda↗1 tsp tsp
• ground ginger↗1 tbsp tbsp
• ground cinnamon↗1 tsp tsp
• ground mixed spice1 tsp tsp
• butter↗115g g

  cut into cubes, plus extra for greasing

• dark muscovado sugar↗115g g
• black treacle↗115g g
• golden syrup↗115g g
• whole milk↗250ml ml
• drained stem ginger85g g

  finely grated

• egg↗1
• icing↗50g g

  sugar, sifted

• finely grated lemon zest1 tsp tsp
• lemon juice↗1 tbsp tbsp

Step-by-step instructions

1. 1

   Preheat the oven to fan 160C/conventional 180C/gas 4. Butter and line an 18cm round, 7cm deep cake tin with greaseproof or parchment paper.

2. 2

   Put the flour, bicarbonate of soda and all the spices into a large mixing bowl. Add the butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.

3. 3

   Put the sugar, treacle, syrup and milk in a medium saucepan and heat, gently stirring until the sugar has dissolved. Turn up the heat and bring the mixture to just below boiling point.

4. 4

   Add the stem ginger to the flour mixture, then pour in the treacle mixture, stirring as you go with a wooden spoon. Break in the egg and beat until all the mixture is combined and it resembles a thick pancake batter. Pour this into prepared tin and bake for 50 minutes-1 hour, until a skewer pushed into the centre of the cake comes out fairly clean. Leave to cool completely in tin before turning cake out. (To freeze: wrap in greaseproof paper, then in cling film. Freeze for up to 1 month.)

5. 5

   To make the icing, mix together icing sugar and lemon zest, then gradually add lemon juice until you have a smooth, slightly runny icing, adding more juice, if needed. Drizzle icing in a zig-zag pattern over surface of cake, turn cake around and drizzle again to create the cross-hatched finish (see below). Cake keeps for up to 2 weeks stored in an airtight container.