Treacle, Ginger and Orange Bundt Cake

200g/7oz butter

200g/7oz dark muscovado sugar

175g/6oz black treacle

2 tbs ginger syrup from the jar of stem ginger

250ml/9floz milk

2 large eggs (beaten)

330g/12oz plain flour

1½ tsp bicarbonate of soda

2 tsp ground ginger

75g/2½ oz stem ginger (chopped)

zest of 1 orange

4tbs orange curd

for the icing

zest of 1 orange

4tbs orange juice

140g/5oz icing sugar

Preheat the oven to 160C/140C/Gas 3

Grease a 10” round Bundt tin and dust a little flour in to ensure a non stick finish.

Place the butter, sugar, treacle and ginger syrup in a saucepan and melt together over a very low heat, until the sugar has dissolved. Leave to cool.

Whisk the milk and the eggs together.

Weigh out the flour and add the bicarbonate of soda, ground ginger, stem ginger and orange zest.

Whisk the milk and eggs into the cooled butter, treacle and sugar mix, stirring well.

Now add the wet ingredients to the dry ingredients, a little at a time, mixing to a smooth batter.

Pour into the cake tine and bake for 45 mins, until a skewer inserted into the centre comes out clean.

Leave to cool a little in the tin then turn out onto a wire rack.

Slice the cooled cake into three layers and spread the orange curd between the layers and sandwich back again.

In a small bowl mix the orange zest and orange juice and heat in the microwave to warm.

Stir in the icing sugar (you may need to add more icing sugar or more orange juice) to get the right drizzling consistency.

Drizzle over the cake and decorate with stem ginger or crushed sugar crystals.