Ginger Lemon Cake

You will need:
  • 100g soft margarine or butter
  • 100g caster sugar
  • 2 eggs
  • 100g golden syrup
  • 200g self-raising flour
  • 1 tsp baking powder
  • 2 tsp ground ginger
  • 2 tbsp milk

For the filling:

  • 50g butter
  • 150g icing sugar
  • 2 tbsp lemon curd
  • 2 tsp lemon juice

For the icing:

  • 150g icing sugar
  • zest of 1 lemon
  • 1 tbsp lemon juice

Method

  1. Preheat oven to 180C (Gas 4); grease and line two 8" sponge tins.
  2. Put the cake ingredients in a bowl.
  3. Beat well, put into tins, even out the tops.
  4. Bake for about 25 mins until well risen and spongy to touch. Leave in tins for 5 mins before turning out onto a rack to cool.

Filling:

  1. Beat butter until creamy.
  2. Sift in icing sugar, add lemon curd and juice.
  3. Beat well.
  4. Spread over one of the cooled sponges; sandwich the two together.

Icing:

  1. Sift icing sugar into a bowl.
  2. Beat in the zest and juice. Colour if desired.
  3. Slowly add enough warm water - a couple of teaspoons - to make a smooth glacé icing.
  4. Spread over the cake and leave to set.