I love home made recipes, and I love apples, and I love Gingerbread, so this recipe is really a mix of two things I really enjoy, in one cake. It’s also a great way to use slightly older apples that the kids are refusing to eat. I use any apples that are generally looking a bit older from the fruit bowl, but cooking apples are put in the recipe just in case you don’t have any and have to go get some. I wonder if cakes can be classified as a finger food?
Great for vegetarians
Preparation and cooking 75mins
Makes 1 20x15cm/8×6 inch cake
- 22g/8oz Cooking Apples, peeled, cored and sliced
- Granulated Sugar to taste
- 100g/4oz Golden Syrup
- 75g/3oz Butter
- 75g/3oz Demerara Sugar
- 175g/6oz Self Raising Flour
- 1 heaped teasp Ground Ginger
- ¼ teasp Ground Cloves
- 1 Egg, beaten
1. Preheat the oven to 180C, 350F, Gas Mark 4 and grease a 20×15 cm (8 x 6 inch) baking tin.
2. Place the apples in a saucepan with granulated sugar to taste (2-4 tbsp) and a little water, mix well then cook over a medium heat for about 15 minutes or until tender. Please remember to stir from time to time.
3. Whilst the apples are softening, place the golden syrup, butter and Demerara sugar in another small saucepan and heat gently, stirring, until dissolved. Set aside to cool.
4. Once the apples are cooked, drain off most of any remaining liquid then mash well and allow to cool.
5. In a large mixing bowl, mix together the flour, ginger, and cloves . Make a well in the centre of the flour mixture then add syrup mixture and beat well.
6. Add the egg to the apple mixture then add the apple mixture to the flour mixture and beat until well combined.
7. Transfer to the greased tin and bake for about 30 minutes until firm.
8. Allow to cool in the tin for a few minutes before turning out. Cool on a wire rack. If you don’t have a wire rack, use one of the shelves from your oven.