Bursting with flavour, this cake is moist and tasty. Ideal with your morning coffee or served with dairy-free cream or ice-cream for a delicious dessert.
Preheat the oven to 160°C/ gas mark 3.
Grease two 20cm round deep tins with Pure spread and line the bottom of the tin with baking parchment.
Sieve the flour into a large bowl with the ground ginger, sugar and bicarbonate of soda.
In another bowl, whisk the orange juice, water, vanilla extract and melted Pure spread.
Add the liquid mixture to the dry ingredients and mix to a smooth batter.
Add half the chopped ginger.
Pour the mixture into the baking tins and scatter the remaining ginger over.
Bake in the oven for 30-40 minutes.
Remove from the oven and leave to cool in the tins for 5 minutes, before turning out onto a wire rack.
Peel off the paper and leave to cool completely.
To make the frosting, put the Pure spread, lemon rind, vanilla extract in a bowl and gradually beat in the sieved icing sugar.
Sandwich the two halves of the cake together with the mixture.
Serving Size 10
Servings 10