It goes without saying….if you don’t like ginger, turn away now. This has three different ginger kicks with a cheeky splash of rum for good measure. This icing is lovely and sharp in contrast to the ginger but replacing the lime for rum wouldn’t go amiss! (Adapted from Delia Smith)

• 4 pieces of stem ginger, diced
• 2 tbsp dark rum OR ginger syrup
• 1 tsp ground ginger
• 1 tsp puree/grated ginger root
• 175g unsalted butter
• 175g caster sugar
• 3 eggs, beaten
• 1 tbsp molasses
• 225g self raising flour
• 1 tbsp ground almonds
• 2 tbsp milk
• ½ lime
• 150g icing sugar
• Crystallised ginger to garnish

1. Preheat the oven to 170°C. Line a cake tin (about 25cmx14cm or so) with parchment
2. Cream the butter and sugar together until pale a fluffy. Add the 3 beaten eggs, bit by bit, until combined.
3. Stir in the molasses and the rum (or ginger)
4. Next sieve the flour and ground ginger and fold into the mixture
5. Add the almonds and milk and mix.
6. Finally fold in the pureed/grated ginger root and the diced stem ginger pieces.
7. Pour into the lined cake tin and even out. Cook in the preheated oven for about 40-50minutes until springy to touch and cooked. Leave to cool.
8. For the icing, mix the sieved icing sugar and lime juice until a thick double cream consistency. When the cake is completely cold, drizzle generously and randomly over the cake. Garnish with small diced pieces of crystallised ginger.