In my food mixer I whizzed together 300g self raising flour, 1 tsp bicarbonate of soda, 4 tsp ground ginger, 2 tsp mixed spice, 1 tsp cinnamon and 140g Stork until it resembled breadcrumbs. I have started using Stork a lot lately as I find it mixes well and is easier to work with.
In a saucepan I gently heated 140g black treacle, 140g golden syrup, 140g dark soft brown sugar and 300ml whole milk.
The recipe said to use dark muscovado sugar, but I used this Whitworths dark soft brown sugar and it worked really well!
I poured the heated treacle mixture into the flour mixture and combined with a wooden spoon. I also added 1 egg and mixed well before pouring into the cake tin.
I baked for 1 hour and 10 minutes on 160C/325F/Gas Mark 3. It cooked beautifully thanks to the wonderful oven I am now able to use!
While the cake cooled in the tin, I made the fillings. First I chopped up 2 balls of stem ginger and mixed with half a jar of lemon curd.
This is the lemon curd I used. The recipe said to use a ‘good’ jar of lemon curd, I got this in the Co-op and seen as it is called ‘Luxury Lemon Curd’ I thought it fit the bill. Anything that says luxury on it, I consider to be fancy!
I cut the cake in half using a large bread knife and spread the lemon curd mixture on the bottom half.
I put the top half on a plate and covered it with a mixture of 100g caster sugar, and the zest and juice of one lemon.
I whipped up 200ml double cream, 100g cream cheese, 4 tbsp stem ginger syrup and 3 tbsp sieved icing sugar. I dolloped this on top of the lemon curd, then sandwiched the two cake halves together.
And the cake was done! It looked and smelt glorious!
It had a beautiful shine to it too.
I was ready to get stuck in straight away! I had a slice with a dollop of the leftover cream mixture. It was so rich and moist, the ginger and lemon flavours are such a punchy mixture, they make your taste buds tingle in all the right ways! I highly recommend this cake, it is truly amazing!