Preheat oven to fan160°, gas mark 4. Grease and line a deep 18 cm round cake tin.
Combine the flour, bicarbonate of soda and spices into a mixing bowl.
Melt Flora Cuisine with the sugar, treacle, syrup and milk over a gentle heat, until the sugar has dissolved.
Add the stem ginger to the flour, pour in the melted ingredients, stir thoroughly, then add the egg and beat together.
Pour the batter into the tin and bake for 50 minutes to 1 hour.
Leave to cool completely before turning out onto a cooling rack.
Make the icing by blending the sugar with 2-3 tablespoons of ginger syrup to form a runny icing (adding 1-2 teaspoons of water if necessary) and drizzle over the top of the cake finishing with the stem ginger.