Fresh Ginger and Apple Cake
Serves: 8This squidgy, spicy cake improves with keeping. Eat it cold, or warm with ice cream for a dessert.
Ingredients
- 4oz/110g butter
- 8oz/225g dark brown sugar
- 2 large eggs
- 1oz/30g grated fresh ginger
- 8oz/225g self-raising flour
- 10oz/280g peeled, cored and diced cooking apple (prepared weight)
For the topping:
- 2 tbsp runny honey
- 2tbsp demerara sugar
Method
- Heat oven to 170C/325F/gas mark 3. Cream butter and dark brown sugar and mix in the beaten eggs little by little, followed by the grated ginger.
- Sift over the flour, fold in the flour, then mix in the chopped apple. Pour into a greased 20cm/8in cake tin and bake for about an hour until risen, browned and a skewer comes out clean.
- Mix the honey and demerara sugar and spread over the cake while still warm.
- Optional: decorate the top of the cake with thin slices of eating apple before baking.
Hazel Ryder