Preheat oven (circulating air: 180 °C/ electric oven and gas not suitable). Grease the baking tin well
Peel and grate the ginger. Using a food processor or the whisk of the mixer, whisk butter and sugar until creamy. Stir in egg first, then ginger. 3⁄4 Stir together TL baking soda and sugar beet syrup and stir into the sugar-egg mixture
Measure and mix the dry ingredients (flour, cinnamon, ground ginger, cloves and salt). Bring 250 ml of water to the boil and stir in 1⁄4 teaspoonful of baking soda. Slowly alternate the
dry ingredients and boiling water into the sugar beet mixture until everything is well mixed
Pour the dough into the prepared baking tin. Bake in the hot oven for about 25 minutes. Check with a wooden skewer whether the dough is baked through. If soft cake dough still remains on the skewer, bake the cake for another 5-10 minutes. But not too long, otherwise it will dry out! Leave the cake to cool in the tin for about 10 minutes before turning it over. Let it cool down. Dust the cake with icing sugar and decorate with snowflakes
waiting time approx. 2 hours