Divine recipe of the day Yum :)

Lemon and Ginger Cake
Ingredients:
175g/6oz Self Raising Flour
175g/6oz Butter at room temp.
175g/6oz Light brown Sugar
3 Eggs
1 Tablespoon Golden Syrup
1 Lemon
1 Teaspoon Lemon juice
½ Teaspoon Ground Ginger
50g/2oz Drained Stem Ginger in syrup
Filling & Decoration:
575ml/1 Pt Cream whipped
Thickly Grated Chocolate
Method:
Preheat oven 180°C/350°F/Gas 4.
Grease and line 2 x 20cms/8” round sandwich tins.
Finely grate the rind of the lemons
Cream butter and sugar together until fluffy.
Beat in the eggs gradually, adding a teaspoon of flour each time.
Mix in the syrup, half the lemon rind and a teaspoon of lemon juice.
Stir in remaining flour and ground ginger.
Chop half the stem ginger and mix in.
Divide the mixture between two prepared tins and level the tops.
Bake for 25 minutes or until golden.
Turn onto a wire tray to cool
Stir the remaining lemon rind into the whipped cream.
Use a third of it to sandwich the cake together.
Spread a third on the top and the sides of the cake.
Put remaining cream into a piping bag using a star nozzle.
Pipe rosettes around the top of the cake.
Arrange the grated chocolate on each rosette.
Cut the remaining ginger into strips and use to decorate.
Enjoy :)