Heat oven to 160C/140C fan/gas 3. Grease
and line a deep 20cm round cake tin with baking
parchment. Put the flour, bicarb and all the spices
in a food processor, add the butter and whizz until
it has disappeared, then tip into a mixing bowl (or
rub in the butter with your fingertips until the
mixture resembles fine breadcrumbs).
Put the sugar, treacle, golden syrup and milk
in a saucepan and heat, stirring gently, until the
sugar has dissolved. Turn up the heat and bring
the mixture to just below boiling point.
Pour the treacle mixture into the dry ingredients,
stirring with a wooden spoon as you go. Beat in
the egg until the mixture resembles a thick pancake
batter. Pour into the prepared tin and bake for
50 mins-1 hr, until a skewer poked in the centre
comes out clean. Leave to cool completely in the tin.
Split the cake through the middle. For the drizzle,
stir the lemon zest and juice into the sugars, then
immediately spoon all over the top half of the cake.
For the filling, mix the lemon curd with the diced
ginger. For the icing, beat together the ginger syrup,
soft cheese, cream and icing sugar until thick enough
to hold its shape. Spread the lemon curd filling all over
the cut side of the bottom cake, dollop the creamy
icing on top, then sandwich with the other half of the
cake. The unfilled ginger cake will mature well for up to
3-4 days if wrapped well in baking parchment then foil.