150g golden syrup
150ml light olive or vegetable oil
50ml full cream milk
60g fresh ginger, grated
250g self-raising flour
1 tbsp ground ginger
2 tsp ground cinnamon
1 tsp freshly ground cloves
1 tsp freshly ground cardamom
Brown sugar cream cheese frosting
125g unsalted butter, softened
250g full fat cream cheese, room temperature
100g brown sugar
2 tbsp icing sugar, sifted
Zest of a lemon
Roughly chopped pistachios, to serve
Preheat oven to 180C. Grease and line a round 21cm cake tin.
Whisk the sugar and eggs until pale and thick. Pour in the golden syrup, oil, milk and ginger and continue to whisk until combined. Gently whisk in the remaining dry ingredients until just combined (don't over-beat but just ensure there are no remaining clumps of flour). Pour into the prepared tin and bake for 45-50 minutes or until a skewer comes out clean when inserted in centre of cake. Allow to cool for ten minutes in the tin then turn out onto a wire rack to finish cooling.
For the frosting: beat the butter and cream cheese together in a bowl of a stand mixer fitted with a whisk attachment until smooth. Add in both the sugars and continue to whisk on a medium setting until all combined and light, around 3 minutes. Fold through the lemon zest and spread onto the cooled cake. Top with pistachios and serve.