Ingredients

• 6oz butter or margarine
• 6oz caster sugar
• 2 or 3 eggs
• 8oz self-raising flour
• 1 heaped teasp ground ginger
• 1 tbsp ground almonds
• 2 tbsps milk
• 4-5 pieces preserved ginger, drained
• 2 tbsps ginger syrup
• 8oz icing sugar
• 1 lemon, juiced
•   preserved ginger, cut into tiny pieces, to decorate

Method

1. Grease a 6" x 10" tin, 1" deep, lightly. Line with greaseproof or parchment paper above the tin.
2. Cream 6oz butter or margarine with 6oz caster sugar.
3. Add 2 eggs (or 3).
4. Fold in 8oz SR flour mixed with 1 heaped teaspoon ground ginger.
5. Then add 1 tbsp ground almonds and 2 tbsps milk.
6. Add a small amount (4-5 pieces) of drained preserved ginger, and 2 tbsps of the ginger syrup.
7. Spread in tin. Bake on middle shelf Gas 3 for 45-50 mins. Leave to cool in tin for 10 mins.
8. Ice when cold. Mix 8oz icing sugar with juice of 1 lemon and spread over cake. Decorate with tiny pieces of preserved ginger.

Notes