Sticky ginger loaf cake

1. Preheat the oven to 180˚C, gas mark 4. Grease and line a 900g loaf tin with baking parchment, leaving extra length at each end to help lift the cake out once cooked. In a large bowl, stir together the flour, spices, bicarbonate of soda and a pinch of fine sea salt. Put the butter, syrup, treacle and sugar in a small pan, then heat gently until the butter has melted; do not boil.

2. Make a well in the dry mixture and pour in the wet mixture and eggs. Use a wooden spoon to pull the flour slowly into the wet mixture until all combined. Stir in the milk, a little at a time, until incorporated. Pour the mixture into the prepared loaf tin and bake for 40-45 minutes, until a skewer inserted into the centre comes out clean. If, after 30 minutes, it is browning too quickly, cover loosely with baking parchment.

3. Cool in the tin for 10 minutes, then lift out of the tin onto a wire rack to cool completely. Once cool, sieve the icing sugar into a bowl. Stir in the lemon zest. Make a small well in the centre and add the lemon juice. Use a spoon to mix into a thick, smooth icing, adding a little just-boiled water if needed. Pour over the cake, spreading with a palette knife, then scatter over the crystallised ginger and leave to set. Keep in an airtight container for 2-3 days. The flavours develop over time – if you can make it last that long!