A ginger infused apple and honey cake – its sweet, a little sticky with a dash of spice. It’s proper Autumnal! Make this seasonal cake when you have friends over for dinner, it looks good on the table.
I think it’s the prettiest cake I’ve made to date, just look at that beautiful honey glaze!
It’s perfect with a scoop of ice cream or custard or cream on a windy Autumn day. Enjoy!
Serves 8
Prep 25 mins
Cook 80 mins
Total 105 mins
Ingredients
200g unsalted butter, softened
75g golden caster sugar
175g clear honey
3 free-range eggs
250g self-raising flour, sifted
1 tsp ground ginger
1 tsp ground cinnamon
1 Braeburn apple, peeled and cut into 1 cm chunks
2 tsp of stem ginger chopped
For the topping
1 Braeburn apple, cored and thinly sliced
2-3 tbsp honey and stem ginger syrup
Method
Preheat the oven to 160C / gas mark 3 /320F and line a 20cm round cake tin with greaseproof paper.
In a large bowl cream butter and sugar until the mixture is pale and fluffy. Add the honey and eggs, one at a time until well incorporated. Fold the dry ingredients into the wet and then stir in the chopped apple and stem ginger.
Spoon into the cake tin and arrange the apple slices beginning in the centre. Bake for 60-70 mins until golden and firm (check by inserting a skewer and if it comes out clean it’s ready). Cover with a little foil if it starts to brown too quickly.
Leave the cake to cool in the tin and then remove. Warm the ginger syrup and honey in a small pan and brush over the cake. Serve with ice cream. Enjoy!
