The combination of ground ginger, allspice, stem ginger and chilli makes an intensely flavoured sponge cake, irresistibly slathered in toffee sauce. Preheat the oven to 180C/160C Fan/Gas 4.

This delicious, traditional cake is so moreish – when testing this recipe, we couldn’t eat it fast enough! It’s sticky but light ... bicarbonate of soda, ginger and mixed spice in a large ...

trim off any domed tops with a serrated knife before using a pastry brush to brush the tops of each sponge with syrup from the stem ginger jar. Now it’s time to construct the cake by placing one ...