Apple, ginger & rye cake

Serves

8 People

Cooking Time

60 minutes

Season

Autumn

Winter

Dietary

Vegetarian

Try this delicious cake full of spicy ginger and seasonal apples, just right for brightening the dark winter days ahead. The stem ginger gives the cake a lovely warmth and is low in gluten too, with the combination of rye flour and ground almonds.

Ingredients

100g Unsalted Butter
50g Ginger syrup from Jar
125g Muscovado Sugar
100ml Milk
2 Eggs
75 g Ground Almonds
200g Rye Flour
2 tsp Baking Powder
Small Pinch of Salt
3 Chunks of stem ginger (Finely chopped)
2 Medium Sized Apples (Cut into 1cm chunks)

Method

Step 1.

Grease and line your cake tin with parchment paper, this mixture will work with a large loaf tin, Bundt tin or a normal sized cake tin. Pre heat your oven to 180c. In a saucepan add the butter, ginger syrup and sugar, then place on a low heat. Heat until the sugar has melted. Take off the heat and whisk in the milk and eggs.

Step 2.

Fold in the dry ingredients then mix in the apple and ginger until well combined.

Step 3.

Scoop into the cake tin and place in the oven for 40mins (check at around 30 mins). Test with a skewer and make sure it comes out clean. Leave to cool before serving.