1. Preheat the oven to 170°C.

2. Melt the butter together with the beet syrup in a pan on the hob and leave to cool until lukewarm.

3. Mix the flour with the baking powder, ginger powder and bicarbonate of soda in a bowl and pour in the cooled butter and syrup mixture.

4. Add the egg, beaten with a fork, the raw cane sugar and the finely chopped ginger and mix well with a wooden spoon.

5. Pour the mixture into a greased springform tin about 26 cm in diameter, press flat and form a small rim.

6. Bake in a preheated oven at 170°C for 30-35 minutes.

7. In the meantime, mix the cream cheese with the cream, sugar, lemon zest and lemon juice and beat with an electric whisk until it is nice and creamy.

8. Chill the cream cheese mixture.

9. Take the cake base out of the oven, remove from the tin when slightly cooled and leave to cool completely on a wire rack.

10. Place the cake on a flat cake base, place the outer cake tin around it and spread the base smooth with the cream cheese spread.

11. Drain the blueberries through a sieve, reserving the juice.

12. Spread the blueberries evenly over the cream.

13. Heat 250 millilitres of the blueberry juice with a packet of cake icing in a saucepan on the cooker, stirring until it starts to thicken.

14. Pour the cake glaze over the blueberries and leave to cool.

15. Cut and enjoy.

Tip: If the dough is too thick for you, you can also take half of the dough and bake in a shorter time, about 20 minutes. Shape the other half into walnut-sized balls and bake into biscuits at 170°C for 20 minutes on the baking tray.