Apple and ginger cake

This tasty apple and ginger cake is a great way to use up surplus apples and can be eaten both warm and cold!

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Apple and ginger cake

Makes about 10 slices

Ingredients

110 grams butter (or dairy-free alternative)

225 grams dark brown sugar

2 eggs

30 grams finely sliced fresh ginger (or could substitute for stem ginger)

225 grams self-raising flour

280 grams diced cooking apple

Topping (optional)

2 tablespoons runny honey

2 tablespoons demerara sugar

Method

1. Heat oven to 170 degrees.

2. In a bowl, cream the butter and dark brown sugar together until well mixed.

3. Whisk up the eggs and then mix into the butter and sugar mixture. Add it little by little and mix until well combined.

4. Stir in the chopped ginger.

5. Sieve the flour and fold it in to the mixture.

6. Mix in the apple.

7. Pour into the greased tin (20cm)

8. Bake for about an hour. Check it is cooked by putting a knife in and if it comes out clean, it is cooked.

9. Mix honey and demerara sugar and spread over cake whilst still warm.

10. Serve warm with ice-cream or wait for it to cool down and have as an afternoon treat!

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