This Recipe comes from Good food magazine November 2012 issue


140g Butter cut into cubes plus extra for greasing

300g Self raising flour

1 Tsp bicarbonate of soda

4 Tsp Ground ginger

2 Tsp Mixed spice

1 Tsp Ground cinnamon

140g Dark Muscovado sugar

140g Black Treacle

140g Golden syrup

300ml Whole milk

1 Large egg


For the Lemon Drizzle


Zest and Juice of 1 Lemon

50g Granulated sugar

50g Preserving sugar


For The Lemon Curd Filling


About Half a jar of Lemon Curd

2 Balls of stem ginger diced


For The creamy icing


4 Tbsp Syrup from the stem ginger jar

100g Soft cheese

200ml Double Cream

3 Tbsp Icing sugar sieved


1) Heat the oven to 140 c fan and grease and line a deep 20cm round cake tin ( I used 2 smaller tins ) with baking parchment. Put the flour , bicarb and all the spices into a food processor , add the butter and whizz  until it has disappeared , then tip into a mixing bowl.

2) Put the sugar , treacle , golden syrup , and milk into a saucepan and heat , stirring gently until the sugar has dissolved. Turn up the heat and bring  the mixture to just below boiling point.

3) 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 to 1 hour ( Around 25 mins for 2 smaller cakes ! ) , until a skewer  poked into the center comes out clean. Leave to cool completely in the tin .


4) Split the cake through the middle ( No need if making 2 smaller cakes! ) For the drizzle stir the lemon zest  and juice into the sugars  , then spoon all over the top half of the cake.


5) 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.