Ginger marmalade cake

Method

1. Grease the cake tin with butter and line with baking paper, then grease the paper too. Heat the oven to 140°C fan/gas 3.
2. To make the cake, put the butter, sugar and treacle in a pan and heat gently, stirring occasionally, until melted together. Stir in the marmalade and orange zest, then remove from the heat and when just tepid, stir in the eggs.
3. In a large bowl, whisk together the flour, ginger, baking powder, cinnamon, pepper, salt and cloves, then stir in the stem ginger. Pour the treacle mixture over the dry ingredients and stir it all together with a rubber spatula. When well combined, pour the mixture into the cake tin and bake for 45-50 minutes or until a toothpick pushed into the middle of the cake comes out with only a few damp crumbs.
4. As soon as the cake comes out of the oven, mix all the ingredients for the glaze together and brush it over the top of the cake. Leave to cool for 5 minutes before removing the cake from the tin. Put it on a wire rack to cool completely.
5. Once the cake has cooled, whisk together the icing sugar, orange juice and stem ginger syrup and drizzle the icing all over the cake. Scatter over the chopped stem ginger and pared strips of orange zest to decorate.