Line the tin with baking parchment.

Heat the oven to 180C.

Finely chop the stem ginger.

Add the stem ginger to a small pan with the ginger syrup, black treacle, golden syrup and butter. Heat until the butter has melted.

In a large bowl whisk the eggs and light brown sugar for 5-8 minutes until the mixture has doubled in size and is mousse like.

Sift in the flour, baking powder and dried spices. Add the orange zest and melted butter mixture and carefully fold in the dry ingredients.

Add the mixture to the lined tin and bake in the oven for 10-12 minutes until the cake mixture is cooked through.

Remove from the oven and leave to cool for 5 minutes. Using a sieve dust the top of the swiss roll with icing sugar.

Get a large chopping board (bigger than swiss roll tin) and line it with parchment paper. Turn the baked swill roll onto the lined chopping board and peel off the parchment paper that is attached to the cooked sponge.

Working with the long side of the swiss roll facing you, score the cake 2cm from the edge. Using the baking parchment, roll the cake into a swiss roll shape with the parchment inside the roll. Leave the cake to totally cool in this swiss roll shape.

To make the frosting, add the pecans and maple syrup to a small mixing bowl. Line a flat baking tray with parchment and add the nuts. Roast in the oven for 5-7 minutes until they are golden in colour and have caramelised.

Leave the nuts to cool and then whizz in a food processor.

Whisk the butter and icing sugar together to make a buttercream. Fold through the crème fraiche paste and whizzed pecans.

Un-roll the swiss roll and add ¾ of the buttercream frosting over the swiss roll in an even layer. Roll into a swiss roll shape. Slice off both ends of the swiss roll to make a neat roll.

Add the rest of the frosting to the top of the swiss roll and make line patterns using a fork. Dust with extra icing sugar to serve.