This will be of no surprise to regular readers, but I do like a good apple cake. And I do like a good ginger cake. So when I saw this recipe I knew I had to make it. I’ve adapted it a little to allow for ingredients I didn’t have, but overall it turned out very well. Instead of toasted pecan ice cream, I served mine with a toffee sauce. The easiest toffee sauce in the world, that tastes amazing.
- 200g butter, softened, plus extra to grease
- 200g dark muscovado sugar
- 275g plain flour
- 3 tsp baking powder
- 2 tsp ground ginger
- 3 large free-range eggs
- 300ml milk
- 6 tbsp golden syrup, plus extra for drizzling
- 2 eating apples, cored and finely sliced
- 3 pieces of stem ginger in syrup, drained and finely chopped
- 3 tbsp stem ginger syrup
- Preheat the oven to 180°C/fan160°C/gas 4. Grease and line the base of a 23cm square cake tin with baking paper. Put the butter in a large bowl with the sugar, then beat well with an electric hand whisk for 5 minutes until light, pale and creamy. Add the flour, baking powder, ground ginger, eggs, milk and 4 tbsp golden syrup, then mix well.
- Drizzle the base of the tin with the rest of the golden syrup, then lay the sliced apples over the top, so they overlap each other.
- Stir the stem ginger and 1 tbsp ginger syrup into the batter, then pour it into the tin over the layer of apples. Bake for 50 minutes.
- Remove from the oven, allow to cool slightly, then turn out so the apples are uppermost. Peel off the paper, then glaze with the rest of the ginger syrup.
- To make the toffee sauce, melt some toffees in a pan over a gentle heat (I used Thornton’s special toffee). When melted, add double cream a little at a time and stir through gently until the colour and consistency you desire. It’s that easy.