Dan Lepard's hemp and ginger cake recipe

The crumb turns the darkest olive (#4f4220 in geekspeak), while chunks of ginger and a cinnamon frosting lift it from Hole to Nirvana . 150g dark soft brown sugar 50g black treacle or molasses 3 medium eggs 125ml sunflower oil 125g chopped glacé ginger 175g grated sweet potato 150g plain flour 75g hemp flour 3 tsp ground ginger 3 tsp baking powder For the icing 200g full-fat cream cheese, cold 100g unsalted butter, softened 1 tsp ground cinnamon, plus extra 125g sifted icing sugar Line the base of two 18cm round layer cake tins with discs of nonstick baking paper, and heat the oven to 180C (160C fan-assisted)/350F/gas mark 4. Beat the sugar, treacle and eggs until smooth and light, then beat in the oil and stir in the glacé ginger and sweet potato. Sift in the flours, ground ginger and baking powder, and fold through evenly. Spoon the mixture into the tins and bake for 25-30 minutes, until a skewer comes out clean. Leave to cool in the tins. Beat half the cream cheese with the butter, cinnamon and icing sugar until smooth, then lightly beat in the remaining cheese until thick. Layer and top the cake with icing, and sprinkle with more cinnamon to serve. danlepard.com/guardian