Deliciously sticky, sweet and warming
Makes 12
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Apple ginger cakes may come across as an autumnal treat, but don’t let that stop you from having the deliciously sticky, sweet and warming dessert any other time of the year.

For a pop of zest, drizzle warm ginger cakes with lemon dressing just before serving.


  • 250 g butter, softened
  • 1½ cups (300 g) firmly packed dark brown sugar
  • 3 eggs
  • ¼ cup (90 g) golden syrup
  • 2 cups (300 g) plain flour
  • 1¾ tsps bicarbonate of soda
  • 2 tbsps ground ginger
  • 1 tbsp ground cinnamon
  • 1 cup (125 g) coarsely grated apple (see notes)
  • ⅔ cup (160 ml) hot water
  • Coloured cachous, for decoration

Preheat the oven to moderate, 180 C (160 C fan-forced). Grease 2 x 6 hole mini fluted tube pans or Texas muffin pans.


Beat butter and sugar in a small bowl with an electric mixer until light and fluffy. Add the eggs, one at a time, beating until well combined between additions. Stir in the syrup.


Transfer the mixture to a medium bowl; stir in the sifted dry ingredients, then the apple and water.


Divide mixture among prepared pans; smooth tops. Bake for about 25 mins or until cooked when tested. Turn cakes onto wire racks to cool.



Sift the icing sugar into a medium heatproof bowl; stir in butter and juice to form a paste. Place the bowl over a small saucepan of simmering water; stir until icing is a pouring consistency.


Spoon the lemon icing into a piping bag (or into a small plastic bag, then snip off the corner). Drizzle lemon icing over cakes, then sprinkle with cachous.

Un-iced cakes suitable to freeze. Icing suitable to microwave.

This recipe makes 12 cakes. Ginger cakes can be made three days ahead. Store in an airtight container. You will need two small apples.


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