Apple Ginger Cake
Another simple but delicious apple cake.
Many years ago I entered a competition in a small magazine called 'Home and Freezer Digest'. You had to send in your favourite apple recipe, and the best 100 would be published. I did get a recipe [called 'Nutty Apples'] in the book, and I won a copy of the book [100 Best Apple Recipes] and a year's worth of the magazine. Why am I saying all this, well I found the rather tatty book in the loft recently, and it has some great apple recipes in it.
I still had a few of the windfall apples left so decided top make an apple and ginger cake from the book.
It's a small cake, so perfect for the 2 of us. It's unusual because the apple puree is mixed into the cake mixture rather than being a layer in the middle of the cake. This gives the cake a good flavour.
It could be used as a pudding with some custard - ideal for this colder weather.
Preheat oven 180C/gas4 and grease and line a 20cm cake tin.
You need:
225g of apples [I used the windfalls and an odd Bramley to make up the amount] - cored, peeled and sliced.
You cook these with 25g of sugar and 2 tbspn of water over a low heat till soft, then beat them into a puree.
Put 50g soft brown sugar, 100g golden syrup and 75g butter in a large pan and gently melt. Leave to cool down.
Sieve 150g sr flour with 2 tspns of ginger and 2 tspns of cinnamon and add to the pan with 1 beaten egg and the apple puree. Mix together well.
Spoon into the tin and bake for about 35-40 mins till golden. Cool in tin for a few mins then cool on a wire rack.
I made a rather poor layer of icing for the top [ ran out of icing sugar!] using a little apple juice instead of water.
As you can see from the photo, I decided to take out a little of the apple before it was cooked, to give a bit of texture to the cake.
It's a spongy texture, quite dense, with a fresh taste from the pureed apples. Glad I left some apple a bit chunky as it added another bit of texture, and there's a good hit of spices. Liked the icing, and it was enough for us, as we don't like things too sweet. A different kind of apple cake, and one I'll certainly make again.
Many years ago I entered a competition in a small magazine called 'Home and Freezer Digest'. You had to send in your favourite apple recipe, and the best 100 would be published. I did get a recipe [called 'Nutty Apples'] in the book, and I won a copy of the book [100 Best Apple Recipes] and a year's worth of the magazine. Why am I saying all this, well I found the rather tatty book in the loft recently, and it has some great apple recipes in it.
I still had a few of the windfall apples left so decided top make an apple and ginger cake from the book.
It's a small cake, so perfect for the 2 of us. It's unusual because the apple puree is mixed into the cake mixture rather than being a layer in the middle of the cake. This gives the cake a good flavour.
It could be used as a pudding with some custard - ideal for this colder weather.
Preheat oven 180C/gas4 and grease and line a 20cm cake tin.
You need:
225g of apples [I used the windfalls and an odd Bramley to make up the amount] - cored, peeled and sliced.
You cook these with 25g of sugar and 2 tbspn of water over a low heat till soft, then beat them into a puree.
Put 50g soft brown sugar, 100g golden syrup and 75g butter in a large pan and gently melt. Leave to cool down.
Sieve 150g sr flour with 2 tspns of ginger and 2 tspns of cinnamon and add to the pan with 1 beaten egg and the apple puree. Mix together well.
Spoon into the tin and bake for about 35-40 mins till golden. Cool in tin for a few mins then cool on a wire rack.
I made a rather poor layer of icing for the top [ ran out of icing sugar!] using a little apple juice instead of water.
As you can see from the photo, I decided to take out a little of the apple before it was cooked, to give a bit of texture to the cake.
It's a spongy texture, quite dense, with a fresh taste from the pureed apples. Glad I left some apple a bit chunky as it added another bit of texture, and there's a good hit of spices. Liked the icing, and it was enough for us, as we don't like things too sweet. A different kind of apple cake, and one I'll certainly make again.
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