Sticky gingerbread with lemon drizzle

Preheat an oven to 180 degrees/gas 3. Butter and line an 18-centimetre round, seven-centimetre deep cake tin with greaseproof or parchment paper.

Put the flour, bicarbonate of soda and all the spices into a large mixing bowl. Add the butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs , or blitz in a food processor.

Put the sugar, treacle, syrup and milk in a medium saucepan and heat, gently stirring, until the sugar has dissolved. Turn up the heat and bring the mixture to a gentle simmer. Stir the grated ginger into the flour mixture, then pour in the treacle mixture, stirring as you go with a wooden spoon. Break in the egg and beat until all of the mixture is combined. Pour this into the prepared tin and bake for 50 minutes to an hour, until a skewer pushed into the centre of the cake comes out fairly clean. Leave to cool completely in the tin before turning the cake out.

To make the drizzle, sieve the icing sugar and mix with the lemon juice and zest. Spoon the drizzle over the cake. This cake will keep for up to two weeks.

See eunicepower.com
Photograph: Shane O'neill, aspectphotography.net
Food styling: Leona Humphreys, onefineplate.com