Preheat your oven to 180C / 350F / Gas mark 4
Line a 10x8 inch tin with parchment paper and set aside.
In a mixing bowl sieve the flour and ground ginger together and place to one side.
In a small saucepan put the golden syrup, molasses, 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.
Directions for the icing
Once the cake is cool, measure out your icing sugar into a small bowl and zest a small lemon and add it to the icing sugar. Juice half of this lemon and mix everything together, until you have a liquid that’s pourable.
Using a teaspoon drizzle the icing over your cake and serve.
This cake will keep in an airtight tin for 5 days