Lemon drizzle, treacle and ginger traybake with candied ginger stem icing

Preheat the oven to 170°C fan and grease and line a deep rectangular traybake tin with baking paper

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, muscovado sugar and treacle until pale, fluffy and well combined. This will take around 3–4 minutes

Add the eggs one at a time, beating well between each addition and scraping down the bowl to ensure the mixture is smooth

In a separate bowl, sift together the self-raising flour, baking powder, ground ginger, cinnamon and allspice. Gradually fold the dry mixture into the wet ingredients using a spatula, alternating with the milk. Add the lemon zest and juice, folding until fully incorporated

Pour the batter into the prepared tin and smooth out the surface with a palette knife Bake for 35–40 minutes, or until a skewer inserted into the centre of the sponge comes out clean

While the sponge is baking, prepare the syrup. Combine the lemon juice and caster sugar in a small pan and warm gently until the sugar dissolves

As soon as the cake comes out of the oven, pierce the surface all over with a skewer and spoon over the syrup so it soaks into the sponge. Leave the cake to cool completely in the tin

Sift the icing sugar into a bowl. Stir through the lemon juice and ginger syrup, adding just enough liquid to create a thick but pourable icing. Fold in the finely chopped stem ginger, ensuring it is evenly distributed

Once the cake has cooled, remove it from the tin and place on a wire rack set over a tray to catch drips. Pour the icing evenly over the sponge, letting it spread naturally to the edges

While still wet, scatter with a little extra lemon zest and additional finely chopped stem ginger. Allow the icing to set before slicing into generous squares to serve