Preheat the oven to 180C and prepare a 23cm cake tin with baking paper and non-stick spray.

Place the flour, baking powder, baking soda, ginger, salt and cinnamon in a mixing bowl and mix.

Combine the rest of the ingredients and add them to the dry ingredients.

Add the batter to your prepared cake tin and bake for 30-35 minutes, until a toothpick inserted into the center comes out clean. Let cool in the tin for 30 minutes before removing and allowing it to cool completely on a wire cooling rack.

To make the icing combine the cream cheese and crème fraiche. Add in the dissolved fructose and mix. Once the cake is completely cooled decorate it with some icing as well as chopped nuts and crystalized ginger.