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Ginger Cake with Gooseberries and Lemon Cream
  • 300g (10½oz) plain flour
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon salt
  • 120g (4¼oz) fresh peeled ginger, sliced into coins
  • 200g (7oz) caster sugar
  • 230ml (8fl oz) grapeseed oil
  • 240ml (8½fl oz) boiling water
  • 2 teaspoons bicarbonate of soda, sifted
  • 260g (9½oz) black treacle
  • 120g (4¼oz) eggs
  • subheading: For the lemon cream:
  • 100g (3½oz) Lemon Curd
  • 60ml (2fl oz) cold double cream
  • Sweet Gooseberry Compote to serve
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