GINGER AND LEMON DRIZZLE CAKE

MAKES 1 LARGE LOAF CAKE

FOR THE CAKE

225g butter, very soft

200g light muscovado sugar

4 eggs

170g self-raising flour

A pinch of salt

1 tsp ground ginger

30g ground almonds

Finely grated zest of 1½ large lemons 4 rounds stem ginger, chopped

1 tbsp syrup from the stem ginger jar

FOR THE DRIZZLE

2 tbsp syrup from the stem ginger jar Juice of 1½ large lemons

75g golden caster sugar

2 balls stem ginger, finely slivered

Preheat the oven to 180C/gas 4. Line a large loaf tin with greaseproof paper.

Beat the butter and sugar together until pale and creamy. Continue to beat and add the eggs, one at a time.

Sift the flour in, along with the salt, ground ginger, ground almonds, lemon zest, chopped stem ginger and syrup. Fold through until well combined, then spoon into the tin and level the top. Bake for 45-50 minutes, until golden and springy to the touch. A skewer inserted into the centre of the cake should come out clean.

Meanwhile, to make the drizzle combine the syrup, lemon juice and sugar. Prick the just-baked cake all over with a skewer, spread the slivered stem ginger out over the surface and pour the drizzle on top of that.

Leave to cool in the tin before turning out and slicing. The cake will keep in an airtight container for 3-4 days, or freeze, well wrapped, for up to 1 month.

COOK’S TIP If the cake mixture looks like it has curdled, beat in a tablespoon of the flour before continuing to add the eggs