Preheat oven to 160°C.Prepare a 7 inch square cake pan by greasing with butter/oil and dusting with flour.Or use a baking spray.
Sift all the dry ingredients – flour,baking powder,baking soda and Ginger powder and keep aside in a bowl.Add the 2 tbsp chopped Ginger and mix well till coated.
Add the butter,sugar,treacle and golden syrup in a saucepan and melt on the lowest heat so that the sugar melts.Keep aside for 10 minutes till the mixture cools slightly. Crack the eggs and the milk into this wet mixture and beat well with a spoon or spatula till the eggs are nicely incorporated.
Add the dry ingredients to the wet mixture 2 tbsp at a time and fold well.Mix well till everything comes together.
Pour into the prepared pan and bake for 60 minutes till the cake rises and firms up.In case you want a sticky Gingerbread then bake for 45 minutes.Cool in the pan for 30 minutes and take out on a wire rack.
If not serving immediately then store in an airtight container (preferably in the refrigerator for countries like India).The longer the cake is stored the better the flavours develop!
Take out 2 hours before serving.Top with slices of stem Ginger and cut into squares.Sift icing sugar on top and serve!
