Fresh Ginger & Apple Cake

I wrote this recipe for the 91 Magazine e-zine last year, it is a Day family classic that always gets made when Autumn arrives.  So I thought that I would share it here on my blog too since it’s the season for it.  I  love baking, there’s always a home made sweet treat on the go to have with morning coffee.  It’s one of life’s simple pleasures baking things for the ones you love.

This is the perfect cake to bake as the season changes, when there’s a crispness to the air and the days grow shorter and it’s time to embrace Autumn. The warmth of ginger and the sweetness of the apple make this the perfect cake to enjoy with a warming cup of tea after being outside for a brisk walk or tidying in the garden.  A dollop of cream never goes amiss either to make it an even more indulgent treat.

Ingredients

4 oz / 110g Unsalted Butter

8 oz / 225g Dark Brown Soft Sugar

1 oz / 30g Grated Fresh Ginger

8 oz/ 225g Self Raising Flour

10 oz/ 280g Peeled, Cored and Diced Cooking Apples (prepared weight)

2 eggs (beaten)

Splash of milk

The Topping

2 tbsp Runny Honey

1 tbsp Demerara Sugar

Heat the oven to 170°C / 325°F / Gas Mark 3

Cream the butter and dark brown sugar together until smooth, mix in the beaten eggs little by little followed by the ginger.

Sift over the flour, fold together, add a splash of milk if the mixture is a little stiff, then mix in the prepared apple. Spoon into a greased 20cm / 8 inch cake tin and bake for approx 45 minutes to an hour until the centre of the cake is cooked through, risen and brown, add 5 minutes at a time and check again (insert a skewer to the centre of the cake, if it comes away clean then it’s done).

Mix the honey and demerara sugar together in a bowl spread over the cake once removed from the tin but still warm.

Do let me know if you give it a try!