Instructions

Pre-heat the oven to 350°F. Grease and line an 8” square cake tin, preferably loose-bottomed.

Combine the oil, cane sugar, date, syrup, treacle, and grated ginger in a pan over a low heat, stirring well. Remove the pan from the heat and whisk in the almond milk.

Put the flour, spices, baking powder and salt into a bowl and mix well.

Make a well in the centre and pour in the wet mixture. Whisk slowly until the mixture is smooth. Leave to settle for 10 minutes.

Pour the batter into the tin and knock it on your worktop to level it. Bake it ifor 40-45 minutes, until cooked through.

Remove from the oven and leave it to cool for 10 minutes. Brush with the ginger syrup.

Sift the powdered sugar and mix with water and lemon zest. Stir until the icing becomes thick enough to coat the back of a spoon. Adjust with more sugar, or more water, to get a perfect consistency.

Transfer the parkin to a wire rack. Spoon the icing over the cake in a pattern you like. Garnish the top with the crystallized ginger, then cut into 16 equal squares.