Ginger cake with lemon glaze

Preheat the oven to 160C/Gas Mark 3. Line and grease a 23cm (9in) deep square cake tin.

Place the butter, The Groovy Food Company Agave Rich and Dark, golden syrup and black treacle into a pan and heat gently until the mixture has melted evenly. Set aside to cool.

Sift the flour and ground ginger into a large mixing bowl, then add the stem ginger and mix gently. Pour the cooled butter mixture into the flour. Add the eggs and beat with a wooden spoon until well combined.

Pour the cake batter into the tin and level the surface with a palette knife or the back of a spoon. Bake for 45-50 minutes, or until the cake has risen and is golden-brown and a skewer inserted into the middle comes out clean. Set aside to cool slightly in the tin, then transfer the cake to a wire rack and set aside to cool completely.

To make the lemon icing, sift the icing sugar into a bowl. Add about 2 tbsp of the juice from a lemon and mix to a smooth paste. Add more lemon until you get a smooth but runny icing. Pour the icing over the cooled cake and spread lightly, allowing it to ooze over the edges. Sprinkle over the chopped lemon zest, then set the cake aside until the icing has set. Cut into 9 squares.