Begin by preheating your oven to 160°C (320°F) and preparing a 9-inch cake tin by greasing and lining it.
In a mixing bowl, cream together the golden caster sugar and softened butter. Cream until the mixture becomes light and fluffy.
One egg at a time, adding and beating thoroughly after each addition.
Stir in the chopped preserved stem ginger, ginger syrup, grated fresh root ginger, and molasses syrup until the ingredients are well combined.
Gradually sift in the self-raising flour, folding it gently into the mixture until no streaks of flour remain.
Mix in the ground almonds and milk until the batter achieves a smooth and consistent texture.
Pour the batter into the prepared cake tin, ensuring it spreads evenly.
Bake the cake in the preheated oven for 50-60 minutes or until a skewer inserted into the center comes out clean.
Once baked, allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
While the cake is cooling, prepare the icing by combining the sifted icing sugar with lemon juice until you achieve a smooth, pourable consistency.
Drizzle the icing over the cooled cake and allow it to set slightly before slicing and serving. Enjoy!
