Method

​1 Preheat the oven to 150°C/fan 130°C/gas mark 2. Line and grease a 9-inch (23cm) square cake tin.

2 Put the sugar, butter and golden syrup into a large saucepan. Gently heat over a low heat stirring continuously, until the sugar has dissolved completely. Set aside to cool.

3 Sift the gluten-free flour, gluten-free baking powder, bicarbonate of soda and ground ginger into a bowl. Pour the cooled syrup over the dry ingredients and add the egg and milk. Mix until it's a smooth batter.

4 Pour the mixture into the tin and bake for 1 hour 15 mins-1 hour 30 mins (75-90 minutes), or until a knife comes out clean. Let it cool in the tin.

5 To make the chocolate icing: using an electric hand whisk, beat the butter for a few minutes. Gradually add in the icing sugar and cocoa powder a little at a time. If you need to, you may need to add a little milk to get it smooth and a spreadable consistency.

6 Spread the icing evenly over the cake and then finally carefully cut into squares.