Serves 12

For the sponge:

300g self-raising flour
1 tsp bicarbonate of soda

4 tsp ground ginger
2 tsp mixed spice
1 tsp cinnamon
140g butter, cubed
140g dark brown sugar

140g treacle
140g golden syrup
300ml milk
1 large egg

For the drizzle:

Juice and zest of 2 lemons

100g caster sugar

For the buttercream:

500g icing sugar
250g unsalted butter, softened

4 tbsp stem ginger syrup
3 tbsp lemon curd

1. 1 Preheat the oven to 160 ̊C/140 ̊C fan/gas mark 3. Line two 15cm tins with baking parchment.
2. In a large bowl, combine the flour, bicarbonate and all the spices. Rub in the butter until it resembles fine breadcrumbs.
3. 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.
4. 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.
5. Allow to cool completely in the tin.
6. 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.
7. 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.
8. 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.

Per Serving: 681kcals, 27.4g fat (16.9g saturated), 107.6g carbs (75g sugars), 4.3g protein, 1.3g fibre, 0.456g sodium