Preheat your oven to 180C/350F/Gas mark 4
Line an 8x8 inch tin with parchment paper and set aside.
In a mixing bowl sieve the flour, baking powder, baking soda and ground ginger together and place to one side.
In a small saucepan put the golden syrup, unsalted butter and sugar together and stir together on a medium heat until the sugar has dissolved and the butter has melted, once done put aside for a minute to cool a little.
After a minute, add the melted ingredients to your bowl of flour. Add your egg and mix, until everything is well incorporated. Add a drop of milk to the batter to loosen it a little so it’s at dropping consistency.
Pop your cake in the oven for 30 – 35 minutes. Checking once 30 minutes is up as some ovens are hotter than others. You want your cake to have a rich golden colour to it and a pick to come out clean when inserted.
Take it out of the oven and leave it to fully cool in its tin.
To make the buttercream, beat the butter until it is pale and fluffy.
Mix in the icing sugar and ground ginger with the tablespoon milk until you have a smooth fluffy buttercream.
Once your cake is cool spread the buttercream over the top, sprinkles are optional.
Keep this cake in an airtight container in a cool environment. It will keep for 5 days.