• 140g butter
• 300g self-raising flour
• 1 tsp bicarbonate of soda
• 4 tsp ground ginger
• 2 tsp mixed spice
• 1 tsp ground cinnamon
• 140g brown sugar
• 140g golden syrup
• 140g black treacle
• 300ml whole milk
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• Juice of 1 lemon
• 50g granulated sugar
• ———————-
• 1 ball stem ginger, grated
• ½ jar lemon curd
• ———————-
• 100g soft cheese
• 4 tbsp stem ginger syrup
• 200ml double cream

1. Preheat the oven to 140C. Grease and line a deep 20cm cake tin.
2. Put flour, bicarb and all the spices in a food processor. Add the butter and whizz until fine breadcrumbs. Transfer to a mixing bowl and set aside
3. Put the sugar, golden syrup, treacle and milk in a saucepan over a medium heat, stirring until the sugar has dissolved, then turn up the heat and bring it to just below boiling point.
4. Turn off the heat and pour into the dry ingredients and beat until smooth. Add the egg and beat again.
5. Pour into the prepared tin and bake for 50 mins – 1 hour. If a skewer comes out clean, it is done. Leave to cool in the tin.
6. Split the cake in half through the middle  and put the top half on a separate plate. In a small bowl, combine the lemon juice and sugar and pour over the top half.
7. Mix the lemon curd and stem ginger and spread over the bottom half.
8. Beat together the soft cheese, double cream and ginger syrup and beat until stiff. Spread over the lemon curd, and place the other half of the cake on the top.

A really nice, moist cake with just the right amount of lemon and ginger combined.

This can be kept in the fridge, keeping the icing stiffer and fresher, or in an airtight container for about 3 days.