- 250g butter, softened
- 150g demerara sugar
- 260g plain flour
- 3 tsp baking powder
- 4 tsp ground ginger
- 1½ tsp cinnamon
- 150g plus 3 tbsp agave syrup
- 120g treacle
- 3 eggs
- A thumb of ginger
- 200g crystalised ginger
- 1 lemon
- 200g icing sugar
- 1 tbsp whisky
Prep: 20 mins | Cook: 1 hr 20 mins + cooling
1. Heat your oven to 160°C/Fan 140°C/Gas 3. Grease and line a loaf tin with baking paper.
2. Pour the demerara sugar into a bowl and add 100g softened butter. Beat well (using electric beaters if you have them) till light and fluffy. Set aside.
3. In a separate bowl, sift in the flour, ground ginger, ground cinnamon and baking powder together.
4. Beat 150g agave syrup and all of the treacle into the sugar and butter till well incorporated, then beat in the eggs, one at a time.
5. Peel and finely grate the fresh ginger. Finely chop the crystalised ginger.
6. Fold the flour and spices through the sugar and butter mix till just combined. Stir in the fresh and crystalised ginger.
7. Spoon the batter into the loaf tin and slide into the oven. Bake for 1 hr 20 mins, till a skewer inserted through the middle of the cake comes out clean. If the cake mix is still clinging to the skewer, return for a further 5 mins before checking again.
8. When the cake is nearly ready, squeeze the lemon into a pan and stir in the reserved 3 tbsp agave syrup. Warm through under a medium heat, till just beginning to simmer.
9. When the cake is cooked, poke deep holes all over the sponge with a skewer and drizzle the lemon syrup evenly all over. Allow the cake to cool in the tin, before turning out.
10. When the cake is cool, make the icing. Sift the icing sugar into a large bowl and whisk in the remaining butter till smooth and light in texture. Add the whisky and continue to beat till fully combined. Spread over the cake and serve with a hot cup of tea.