Cream butter and sugar until light and fluffy.
Warm syrup slightly until runny & beat into creamed mixture.
Add egg, beat well.
Add flours, salt, baking soda, ginger and cinnamon along with water and beat.
Pour mixture into a greased and lined 20cm square cake tin.
Bake at 180 deg C for about 45 – 60 mins.
Leave in tin for 10 mins before turning out onto a wire rack.
Top with coffee icing – dissolve 1 teaspoon of coffee in about 1 tablespoon of hot water. Use this to make icing as you usually would. Add milk if required.