APPLE GINGER CAKE with Cinnamon Icing

This is one of the most unusual cakes! It is also very special. No photo can do it justice or show you how soft and delicious it is. Old, at least pre WW2 and the method is very peculiar! But worth it, trust me, it is just scrummy. You have to start an hour or more before you actually make the cake.

½ lb cooking apples [I used Bramleys], peeled and cored weight.

3 oz demerera sugar

¼ lb golden syrup

3 oz butter

6 oz SR Flour

1 teaspoon ground ginger

1 large egg

Prepare the apples and chop them up roughly, then put them in a small pan with a couple of tablespoonfuls water, to stop them catching on the bottom. Add about ½ oz of the sugar. Stew the apples until soft, stirring until the sugar has dissolved. Fork through, making sure it is pulp like. Allow to cool.

In another small pan melt together the syrup, butter and the rest of the sugar. Stir until it is melted and the sugar dissolved. Allow to cool.

Now its time to make the cake! I used a spring form 6” tin, but this can also be made in a small loaf tin. Oil lightly and line the bottom with a circle of baking parchment.

In a bowl weigh the flour and ginger. Whisk the egg, then add it to the buttery mix, stir well. Beat that into the flour then add the cooled apple pulp. Give it a good mix then tip into the tin.

Bake in a preheated fan oven 160 deg C for about 40-45 mins, until just firm to the touch. Cool in the tin for ten mins before turning it out. When cold:

4-5 oz icing sugar and scant teaspoon ground cinnamon mixed with enough cold water to form a thick paste. Spread or drizzle over the cake.

Just lovely.