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Serves 12
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For the sponge:
For the drizzle:
For the buttercream:
- 1 Preheat the oven to 160 ̊C/140 ̊C fan/gas mark 3. Line two 15cm tins with baking parchment.
- In a large bowl, combine the flour, bicarbonate and all the spices. Rub in the butter until it resembles fine breadcrumbs.
- In a saucepan, combine the sugar, treacle, golden syrup and milk. On a medium heat stir until the sugar has dissolved. Increase the heat until the mix is just below boiling point.
- Pour the treacle mix into the dry ingredients and mix until just combined. Beat in the eggs to form a thick batter. Divide the mix into the prepared tins and bake for 30-40 minutes or until a skewer is inserted and comes out clean.
- Allow to cool completely in the tin.
- For the syrup, in a small saucepan stir together the lemon and sugar over a medium heat. Stir until the sugars have dissolved. Using a skewer, pierce the sponges and brush them with the syrup.
- For the buttercream, beat together the icing sugar, unsalted butter and stem ginger syrup. Swirl through the lemon curd to give a marbled effect to the buttercream.
- Slice the sponges in half and sandwich the sponge layers with the buttercream. Top the cake with the remaining buttercream and decorate with lemon zest.
Nutrition Facts
Per Serving: 681kcals, 27.4g fat (16.9g saturated), 107.6g carbs (75g sugars), 4.3g protein, 1.3g fibre, 0.456g sodium
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