This warm, moist and flavourful apple and ginger cake hits all the right spots. Brush on some sweet syrup for dessert perfection.
- 2½ cups (375 g) self-raising flour
- 2 tsps ground ginger
- 250 g butter, softened
- 1 cup (220 g) brown sugar
- 2 tbsps finely grated fresh ginger
- 1 cup (250 ml) golden syrup
- 3 eggs, beaten lightly
- 1 cup (250 ml) buttermilk
- ½ cup (115 g) finely chopped crystallised ginger
- 2 small apples, cored, skin on
- ½ cup (110 g) brown sugar
- ¼ cup (60 ml) water
- ¼ tsp ground cinnamon
Preheat oven to 180 C (160 C fan-forced). Grease and line a 20 cm x 30 cm (4 cm deep) rectangular pan, and extend paper by 3 cm over the sides.
Combine flour and ground ginger into a bowl.
Beat butter and brown sugar in medium bowl with an electric mixer until pale and creamy. Beat in fresh ginger and golden syrup.
Gradually add eggs, beating after each addition. On low speed, fold in the flour mixture a few spoons at a time, alternating with the buttermilk. Fold in the glace ginger.
Spoon the mixture into the prepared pan, and smooth the surface. Using a mandolin, cut the apple in thin slices and arrange on top of the cake.
Bake for 35 mins, or until a skewer inserted into the centre of the cake comes out clean. Cool for 10 mins before turning top side up onto a wire rack to cool.
SYRUP: Combine ingredients in a small saucepan and bring to boil. Reduce heat and simmer for 1 min, or until thickened slightly.
Brush cooled cake with the hot syrup.
Tip: These slab cakes can last for 2 to 3 days in an airtight container. Refrigerate those with dairy products. They can be frozen for up to 2 months but icings may crack as they thaw.
Photo: John Paul Urizar/bauersyndication.com.au