With a crispness to the air and the days growing slowly shorter, it’s time to embrace autumn and the cosy comfort it brings. The gentle heat of the ginger and the sweetness of the apple make this the perfect cake to enjoy with a warming cup of tea on a chilly afternoon.
- 110g unsalted butter
- 225g dark brown soft sugar
- 30g grated fresh ginger
- 225g self raising flour
- 280g peeled, cored and diced cooking apples (prepared weight)
- 2 eggs (beaten)
- a splash of milk
- 2 tbsp runny honey
- 1 tbsp demerara sugar
- Heat the oven to 170°C / 325°F / Gas Mark 3
- Cream the butter and dark brown sugar together until smooth, mix in the beaten eggs little by little followed by the ginger.
- Sift over the flour, fold together, add a splash of milk if the mixture is a little stiff, then mix in the prepared apple.
- Spoon mixture into a greased cake tin (20cm/8 inch) and bake for approx 45 minutes to an hour until the centre of the cake is cooked through, risen and brown. To check, insert a skewer to the centre of the cake, if it comes away clean then its done. If needed, add 5 minutes at a time and check again.
- For the topping, mix the honey and demerara sugar together in a bowl spread over the cake once removed from the tin but still warm.