Preheat the oven to 180˚C. Grease and line a 23cm springform tin.

Turn the ginger to a rough purée with a small food processor or mince finely with a knife.

In a big bowl, whisk together the golden syrup, sugar, and oil.

In another, whisk together the flour and spices.

Bring the water to a boil in a small pan then stir in the bicarbonate of soda, whisking immediately into the larger bowl with the syrup mixture. Add the ginger.

Whisk in the flour mixture then pour into your prepared tin and bake for approx 1 hour - it will be well risen and will spring back o the touch when pressed gently.

Cool in the tin then slice and serve.