-
1
First prepare the cake tin by greasing it lightly and lining it with the silicone paper: press it into the tin, folding the corners in to make it fit neatly.
-
2
The paper should come up 1 inch (2. 5 cm) above the edge.
-
3
Preheat oven to 325*F.
-
4
To make the cake, take a large mixing bowl and cream the butter and sugar together until light and fluffy.
-
5
Next break the eggs into a jug and beat them with a fork until fluffy, then gradually beat them into the mixture, a little at a time, until all the egg is incorporated.
-
6
Next fold in the ginger syrup and molasses; the best way to add the molasses is to lightly grease a tablespoon, then take a tablespoon of molasses and just push it off the spoon with a rubber spatula into the mixture.
-
7
Sift the flour and ground ginger on to a plate, then gradually fold these in, about a tablespoon at a time.
-
8
Next fold in the almonds, followed by the milk, and lastly the grated root ginger and pieces of stem ginger.
-
9
Spread the cake mixture evenly in the cake tin, then bake on the middle shelf of the oven for 45-50 minutes, or until the cake is risen, springy and firm to touch in the centre.
-
10
Leave the cake to cool in the tin for 10 minutes, then turn it out on to a wire rack and make sure it is absolutely cold before you attempt to ice it.
-
11
For the icing, sift the icing sugar into a bowl and mix with enough of the lemon juice to make the consistency of thick cream - you might not need all the lemon juice.
-
12
Spread the icing over the top of the cake, and don't worry if it dribbles down the sides in places, as this looks quite attractive.
-
13
Cut the remaining ginger into 15 chunks and place these in lines across the cake so that when you cut it you will have 15 squares, each with a piece of ginger in the centre.
-
14
It's absolute heaven.
-
15
If you'd like one or two of these cakes tucked away for a rainy day, they freeze beautifully - simply defrost and put the icing on half an hour before serving.
