For the cake:
Pre-heat oven to 180ºC. Grease a 22cm springform tin
(or, if making individual cakes, 4-6 10cm x 5cm deep ramekins) and line with baking paper.
Sift the flour, spices, pepper and bicarb soda together, then set aside.
Place a pot over medium heat and add the golden syrup,
vegetable oil, sugar, ginger and water.
Gently heat mixture until the sugar has dissolved. Allow to cool slightly.
Combine the flour mixture together with the syrup in a bowl, then mix in the eggs.
Add cake batter to the pan and bake for 1 hour or until a skewer comes out clean.
(Smaller moulds will take less time – bake until skewer comes out clean).
Run a knife around the tin and place cake on a board. Keep warm.
For the oranges:
Cut into segments, discarding the core.
Simmer the cardamom, cinnamon and sugar in the water until the sugar has dissolved,
then add the orange segments. Simmer very gently for about 2 minutes only.
Allow oranges to cool in the syrup.
For the cardamom cream:
Bring two thirds of the milk, cardamom pods and the vanilla paste to the boil.
Remove from heat, set aside and allow to stand for 10 minutes.
In a large bowl, whisk yolks and sugar together until pale and creamy.
In separate small bowl, mix the cornflour with the remaining milk,
then strain through a fine sieve directly into the egg yolk mixture.
Slowly pour the warm milk over the egg mixture and continue to whisk until combined.
Return mixture to the saucepan and cook gently,
whisking often, over very low heat until thickened.
Strain into a bowl to remove the cardamom pods and allow to cool.
Re-whisk every 5 minutes. Cover well. When completely cooled,
gently whisk in the cream to achieve a soft whipped cream texture.
To serve, top ginger cake slices with orange pieces.
Add a spoonful of cardamom cream beside the cake and sprinkle with chopped pistachios.