• Kate

Sticky ginger and apple cake with toffee sauce

This cake is utterly perfect for autumnal days, with a nice hot cuppa. The added bonus is that it's a great way to use up some of the bazillion apples that we've got on our tree!

Here's the recipe:

100g softened butter

100g soft dark brown sugar

125g golden syrup

50g treacle

2 large eggs

175g SR flour

3tsp ground ginger

1tsp ground cinnamon

1tbsp milk

2 large apples, peeled and cored. (You'll need one cut into dice and the other thinly sliced).

100g chewy toffees

1.5tbsp milk

- Grease and line a loaf tin and turn oven on to 170 degrees (fan).

- Cream the butter, sugar, syrup and treacle until light and fluffy.

- In another bowl, sift together the flour, cinnamon and ginger.

- Beat the eggs into the butter mixture one at a time, adding a tablespoon of the flour mix with each one. Then add all the rest of the flour mixture along with the milk until it's all combined.

- Fold in the diced apples.

- Put mixture into prepared tin and level the top. Arrange the sliced apples over the top.

- Bake for 1hr - 90mins (until skewer comes out clean). Cover the tin with foil after the first half hour.

- Leave in tin to cool for 30 mins before turning out.

- Now it's toffee sauce time! Add the toffees and milk to a small pan and stir over a low heat until completely melted. Drizzle over the cake.

- EAT!

Stores well if kept in airtight container, although the sauce does lose its shine.

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