100g butter
3 eggs
250g Chelsea Caster Sugar
2 tbsp Chelsea Golden Syrup
150ml buttermilk
300g plain flour, sifted
2 tsp baking powder
1 tsp powdered ginger
1 tsp powdered cloves
2 tsp ground cinnamon
Chelsea Icing Sugar, for dusting

1. Cover a baking tin with greaseproof paper. Set the oven temperature at 200°C.
2. Beat the eggs and sugar until fluffy (approximately double in volume).
3. Add butter and beat well. Then add Chelsea Golden Syrup and combine.
4. Shake buttermilk well before adding it to the mixture. Beat in the buttermilk only long enough until combined.
5. Sift flour, baking powder and spices together and mix it into the egg mixture only until the dry ingredients are combined (do not over mix the batter).
6. Pour the batter into the baking tin and bake for approx. 25-30 minutes.
7. Allow the cake to cool on a wire rack, dust with Chelsea Icing Sugar and serve with whipped cream and a cup of chai tea.

Note: If you want to create a 'tree' you will need to make double the quantities listed above and bake the mixture in 3 shallow 30cm baking tins (filled with 1/3 of the mixture each). This quantity will ensure that your 'tree' has enough levels. When the cake has cooled, cut out star shapes in graduated sizes (from large to small) then stack the stars on top of each other. Dust with Chelsea Icing Sugar.