For the cake:
1 2/3 cups (235 g) all-purpose flour
1 tbsp ground ginger
Â½ tsp ground cinnamon
Â¾ tsp baking soda
Â½ tsp baking powder
Â¼ tsp salt
7 tbsp (100 g) unsalted butter
Â½ cup (110 g) packed light brown sugar
1/3 cup (125 g) golden syrup (or golden corn syrup, or maple syrup)
Â¼ cup (100 g) fancy molasses (or treacle)
1 large egg
Â¾ cup (175 ml) milk
For the icing:
125g cream cheese
Â½ cup icing sugar
1 Â½ - 2 tsp fresh lemon juice
5 or 6 pieces of crystallized ginger for topping
Preheat the broiler to 350Â°F/180Â°C. Line a 9x5-inch portion dish with material paper.
Filter flour, ginger, cinnamon, preparing soft drink, heating powder and salt into a blending bowl and race to mix equally.
Join margarine, dark colored sugar, brilliant syrup, molasses and some milk into a pan over low warmth until the spread has liquefied and the sugar is broken up (don't convey to the bubble). Blend with a wooden spoon to join, scratching any sugar from the base of the container and mixing to help disintegrate it. Expel from warmth and let cool for around 5 minutes.
Pour the sugar/spread blend from the container into the blending bowl with the flour. Blend tenderly with a wooden spoon to scarcely consolidate. At that point, include egg and remaining milk and rush until smooth and equally consolidated.
Empty the blend into arranged dish. Prepare for 35-45 minutes, or until a stick embedded into the middle tells the truth. Check it at 35 minutes, however don't go more than 45 or you'll forfeit the stickiness (put a bit of foil freely absurd in the event that it begins to get excessively dull). Let cool totally in the container.
To make the icing, beat the cream cheddar in a bowl until smooth. I simply utilize the back of a fork â€“ pant! Beat in icing sugar until velvety and reflexive, and after that blend in the lemon juice until smooth. Disperse a few bits of hacked solidified ginger on top on the off chance that you'd like.