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1
Heat the oven to 150*C.
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2
Line a 9 inch square cake tin with baking parchment.
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3
(Butter the tin first) Melt the butter, sugar and syrup in a saucepan set over a medium heat.
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4
Remove from the heat and leave to cool slightly.
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5
Then stir in the ground ginger, eggs and milk.
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6
Sift the flour and soda into a large bowl.
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7
Make a well in the center, add the ginger mixture and blend together until smooth, using a large spoon or whisk.
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8
Pour the mixture into the cake tin and bake for 1 hour until firm to the touch and a skewer inserted into the center comes out clean.
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9
Remove from the oven and allow to cool completely.
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10
When cold, wrap in foil and leave for 3 days to improve.
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11
Heat the frosting ingredients in a heavy based pan over a moderate heat, until melted.
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12
Bring to a boil and simmer for 5 minutes, stirring constantly and taking care that the frosting does not burn.
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13
Remove from the heat and whisk until just thickened to a pouring consistency.
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14
Leave to cool and set a little.
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15
Spread over the top of the cake.
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16
For a smooth finish dip a palette knife in hot water and run it across the top, repeating as necessary.
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17
You may prefer the slightly rough and textured look, which comes naturally.
