Ginger cake with pistachio praline

melted butter for greasing
185g butter
1 cup brown sugar
1 tbsp treacle
1 egg
2 egg yolkds
1 cup SR flour
1 tsp ground ginger
1/2 tsp cinnamon
1/3 cup milk
125g glace ginger, finely chopped

Pistacio praline:
1/4 cup pistachios, finely chopped
1/2 cup sugar
2 tbsp water

Lemon icing:
75g butter, softened
75g cream cheese, softened
1.5 cups icing mixture
finely grated zest of 1 lemon

1. Preheat oven to 160C. Grease a 23cm loose bottomed fluted quiche tin with butter and line base with baking paper. Put butter and brown sugar in a bowl and cream until light and fluffy. Add treacle and mix well to combine. Add egg and yolks, one at a time, beating well after each addition. Add flour, ground ginger and cinnamon, in batches, alternating with milk, and stir to combine. Stir in glace ginger.
2. Pour mix into prepared tin. Sit tin on an oven tray and bake for 1 hour our until cooked when tested with a skewer. Cool in tin for 15 mins before turning out onto a wire rack to coll completely.
3. To make pistachio praline, line and oven tray with baking paper. Spread pistachios on baking paper. Pute sugar and water in a small saucepan over a medium heat and stir until sugar is dissolved and mixture comes to the boil. Reduce heat and simmer for 6-8 minutes turns a rich golden colour. Spread over pistachios, then stand at room temp for 20 mins or until a firm toffee forms. Break into pieces, put in a food processor and process until desired consistency.
4. To make lemon icing, put all ingredients in a bowl and beat until light and fluffy. Spread over cake then top with praline.