Fresh Gingerbread with Lemon Icing

This is my default cake-stall contribution - tastes great and really straightforward to make. I have found that although using fresh ginger gives an extra dimension to the flavour, some customers felt it needed a bit more, so I now usually add half a teaspoon of ground ginger as well. Another good addition is a couple of pieces of preserved ginger, cut into small dice; it's best to sprinkle these over the top once the batter is in the tin, rather than mixing them in (when they tend to sink). I also usually use allspice instead of cinnamon. Nigella doesn't mention that this cake not only can but SHOULD be made at least 2 days before it's needed, and left in a closed tin (or wrapped in foil) so that the flavour can develop. Don't ice it until near the time you want to eat it, though.