3 knobs stem ginger in syrup, 1 1/2 finely chopped and 1 1/2 roughly chopped
GINGER GLAZE (OPTIONAL)
3 tbsp stem ginger syrup
3tbsp ginger wine
3tbsp caster sugar
1tbsp golden syrup
Instructions
Preheat oven to 180C. Grease 21*21cm cake tin and line with baking parchment. To make cake, but butter, cream, sugar, syrup and treacle in saucepan and melt over gentle heat until sugar has dissolved.
Pour mixture into bowl, allow to cool for 5mins, then beat in eggs one at a time. Fold in flour, baking powder and spices until have smooth batter, then stir through finely chopped stem ginger.
Tip into cake tin and scatter over roughly chopped stem ginger. Bake 35-40mins, until skewer inserted into centre comes out clean.
If making glaze, heat all ingredients in small saucepan with 4tbsp water, simmer for 5mins, until reduced and syrupy. Prick holes all over cake with skewer/fork, then pour over warm syrup.
Allow cake to cool to room temp in tin set on wire rack, slicing into squares to serve.