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
2 large eggs
175g SR flour
3tsp ground ginger
1tsp ground cinnamon
2 large apples, peeled and cored. (You'll need one cut into dice and the other thinly sliced).
100g chewy toffees
- 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.
Stores well if kept in airtight container, although the sauce does lose its shine.