Apple, cinnamon and ginger drizzle cake
- September 2019
- Serves 9
- Hands-on time 30 min, oven time 1 hour, plus cooling
The warming combination of apples, cinnamon and ginger make this drizzle cake the perfect autumnal treat with a cup of tea.
Love a classic bake? Check out the recipe for a Dorset apple cake.
- 19g (11.1g saturated)
- 85g (56.7g sugars)
- 300g golden syrup
- 150g unsalted butter
- 150g light brown soft sugar
- 300g self-raising flour
- Grated zest ½ lemon
- 1 tsp ground cinnamon
- 1 tsp grated fresh ginger
- 3 medium free-range eggs
- 75g slice rye sourdough bread, whizzed to crumbs
- 1 tsp bicarbonate of soda
- 75ml cold tea
For the apples
- 30g unsalted butter
- 3 small British eating apples, peeled, cored and cut into 1cm rings
- ½ tsp apple cider vinegar
For the syrup
- Grated zest and juice ½ lemon
- 1 tbsp stem ginger syrup from a jar (or golden syrup)
- 75g granulated sugar
You’ll also need…
- 20cm square cake tin, fully lined with non-stick baking paper
- Heat the oven to 150°C/130°C fan/gas 2. Put the golden syrup, 200ml cold water, 150g butter and the light brown sugar in a pan set over a low heat and leave to melt.
- Meanwhile, melt the 30g butter in a non-stick frying pan and fry the apple rings for a few minutes on each side until caramelised. Add the vinegar, take off the heat and toss the apples to coat.
- In a bowl, mix the flour, lemon zest, cinnamon and grated ginger with a pinch of salt. Beat the eggs in a separate large mixing bowl, then whisk in the syrup/butter mixture to combine. Add the flour mixture and mix well, then stir in the rye sourdough breadcrumbs. Mix the bicarbonate of soda into the cold tea, then add to the bowl and mix well to form a batter.
- Pour the batter into the prepared cake tin, push in the apple rings evenly around the dish, then bake for 1 hour. The cake should feel springy to the touch, but a little softer in the middle is good.
- While the cake is baking, mix all the syrup ingredients together in a medium jug. As soon as the cake is baked, poke a few holes in the top, then pour over the syrup. Set aside, still in the tin, on a wire rack to cool. Serve in generous squares on its own or with cream or custard.
The cake will keep well for a few days in a sealed tin somewhere cool.
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