January is a long month and the sugar-free good intentions can be put aside for a week or so, allowing us to nourish ourselves. I recently bought three ginger roots, great big sprawling things that resemble the hands of a hard working man - the ultimate healing hands, which, when grated and added to boiling water for ginger tea with honey and lemon, or used in soups, cakes, breads or stews, will sooth and revive the body and spirit. The following cake is just what the doctor ordered. Lots of healing ginger, warming cinnamon and cleansing lemon with an egg thrown in for good measure!

Ingredients

  • 225g self-raising flour
  • 1 tsp bicarbonate of soda
  • 1 tblsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp ground mixed spice
  • 115g butter
  • 115g dark muscovado sugar
  • 115g black treacle
  • 115g golden syrup
  • 250ml whole milk
  • 85g grated ginger
  • 1 egg

For the Drizzle:

  • 50g icing sugar, sifted
  • Zest of one lemon
  • Juice of one lemon

Method

 The following cake is just what the doctor ordered. Lots of healing ginger, warming cinnamon and cleansing lemon with an egg thrown in for good measure!

  1. Preheat the oven to fan 170C. Butter and line an 18cm-round, 7cm-deep cake tin with greaseproof or parchment paper.
  2. 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 the food processor.
  3. 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.
  4. Stir the grated ginger into the flour mixture, then pour in the treacle mixture, stirring as you go with a wooden spoon.
  5. 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 1 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.
  6. To make the drizzle, sieve the icing sugar and mix together with the lemon juice and zest, spoon the drizzle over the cake.
  7. This cake will keep for up to two weeks.