Sticky Ginger & Apple Cake

Posted on February 23, 2011


Mmmm… I love cake. Warm, moist, sticky cake that makes your tummy happy!!

My favourite cakes have some kind of fruit in them. I don’t care what kind, but for me baked fruit adds a sweetness, moistness and texture that a plain cake lacks. I’m not really a fan of butter icing or frosting. I find it a bit too sickly sweet and feel it can detract from the overall flavour of the cake. Just the fruit and soft cake does it for me!

That said, a ball of ice-cream, or a quenelle of flavoured cream melting indulgently down the sides of a warm cake is a very pleasant combination indeed.

The recipe for this cake came from Delicious Magazine some time ago. I served it for some friends who visited the home of Parlour & Pantry recently and topped it with cinnamon ice-cream and shards of caramel. These are tasty but not essential accompaniments. As with many ginger cakes, baking and then leaving covered for 2-3 days will improve the flavour and stickiness immensely (great for get-ahead cooks!). It’s easily warmed, wrapped in tin foil in the oven for 30 minutes or microwaved for 2!

I bake this in a deep, round cake tin (about 23cm), which makes about 10 generous wedges.

Sticky Ginger & Apple Cake

200g butter, 200g dark muscavado sugar, 275g plain flour,  1 tsp baking powder, 2tsp ground ginger, 3 large eggs, 300ml milk, 6 tbsp golden syrup, 2 eating apples (cored and sliced),  3 pieces of stem ginger (finely chopped), 3 tbsp stem ginger syrup

Preheat oven to 180c/GM4. Grease and line appropriate cake tin. Pour 2 tbsp golden syrup into the tin. Beat together the butter and sugar until light (will take about 5 minutes). Next, add flour, baking powder, ground ginger, eggs milk and remaining golden syrup and mix to combine. Stir the stem ginger and ginger syrup into the batter. Lay the sliced apples in the tin on top of the syrup, overlapping each piece until the base is covered. Pour batter over the apples and bake for 50 minutes or until golden and a skewer comes out clean. Leave to cool slightly and then slice and serve warm – you can drizzle over some extra ginger syrup or golden syrup at this point if you like it extra sticky and sweet!

Enjoy eating,

Helen x