Ingredients

• 225g/8oz butter
• softened
• 225g/8oz light muscovado sugar
• 225g/8oz golden syrup
• 225g/8oz black treacle
• 225g/8oz self-raising flour
• sifted
• 225g/8oz wholemeal self-raising flour
• sifted
• 4 tsp ground ginger
• 2 tbsp stem ginger (from a jar)
• chopped
• 2 free-range eggs
• beaten
• 300ml/10½fl oz milk
• 150g/5oz icing sugar
• 1 orange
• juice and zest

Directions

• Line a 23cm/9in square cake tin at least 4cm/1½in deep with baking parchment.
• Preheat the oven to 160C/325F/Gas 3.
• Place the butter
• sugar
• golden syrup and black treacle into a pan and heat gently until the mixture has melted evenly. Set aside to cool slightly.
• Sift the flours
• ground ginger and stem ginger into a large mixing bowl and mix gently. Pour the cooled butter mixture into the flour. Add the eggs and milk and beat with a wooden spoon until well combined.
• Pour the cake batter into the tin and level the surface with a palette knife or the back of a spoon. Bake for 50 minutes
• or until the cake has risen and is golden-brown and a skewer inserted into the middle comes out clean. Set aside to cool slightly in the tin
• then transfer the cake to a wire rack and set aside to cool completely.
• Meanwhile
• for the orange icing
• sift the icing sugar into a bowl. Add about two tablespoons of the orange juice and mix to a smooth paste. Add more orange juice
• as necessary
• until you get a smooth icing of the consistency you desire.
• Pour the icing over the cooled cake and spread lightly
• allowing it to ooze over the edges. Sprinkle over chopped orange zest and set the cake aside until the icing has set.