Gingercake (Spice of life)

     Three forms of ginger make this ultimate cake for all lovers of this versatile spice.

Makes 12 squares

• 225 gr self-raising flour
• 15 ml ground ginger
• 5 ml cinnamon
• 2.5 ml bicarbonate of soda
• 115 gr butter
• 115 gr light brown sugar
• 2 eggs
• 25 ml golden syrup
• 25 ml milk

For the topping

• 6 pièces stem ginger, plus 20 ml syrup, from the jar
• 115 gr icing sugar
• Lemon juice

Preheat the oven to 325F (160C).
Grease a shallow 7-inch (18cm) square cake tin and line with non-stick baking paper.

Sift the flour, ginger, cinnamon and bicarbonate of soda into a bowl, rub in the butter, then stir in the sugar.
Make a well in the center.
Whisk together the eggs, syrup and milk and pour into the bowl, beat until smooth and glossy.

Spoon into the prepared tin and bake for 45-50 minutes until well risen, leave in the tin for 30 minutes, then remove to a wire rack to cool completely.
Cut each pièces of stem ginger into quarters and arrange the pièces on top of the cake.

Sift the icing sugar in a bowl and stir in the ginger syrup and enough lemon juice to make a smooth icing.
Spoon the icing into a greaseproof paper icing bag and drizzle over the top of the cake.
Leave to set, then cut the cake into squares.

Note : If you don't have self-raising flour, you add 5 ml baking powder for each 125 gr of all-purpose flour. This is as simple as that.

BON APPETIT