I've said before I'm not a great baker of cakes - so mine have to be technically undemanding. This one is!
The recipe calls for Stem ginger which can be purchased in most supermarkets and often comes in glass jars in a rich gingery syrup. The ginger is usually cut into round balls. With a sharp knife these can be diced into small cubes. This recipe is suitable for vegans and makes two 1lb loaf cakes. You could of course substitute gluten-free flour and make it, er, gluten-free too:
The recipe calls for Stem ginger which can be purchased in most supermarkets and often comes in glass jars in a rich gingery syrup. The ginger is usually cut into round balls. With a sharp knife these can be diced into small cubes. This recipe is suitable for vegans and makes two 1lb loaf cakes. You could of course substitute gluten-free flour and make it, er, gluten-free too:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Ingredients:
2 medium dessert apples
100ml sunflower oil
90 ml Water, warm
185g Dark Muscovado sugar
8 lumps of stem ginger
15g ground ginger
350g self raising flour
1/2 tsp baking powder (this usually has wheat flour in it, so if you're making the cakes for gluten free people find some gluten free baking powder too! ... there's one made by Barkat which we stock at Beanies.)
1 tsp salt
Method
Preheat the oven to 350F (180C)
Grease and line two 1lb loaf tins.
(Alternatively, you can use an 8" round tin greased and lined with baking parchment - the cooking time will need adjusting accordingly.)
1. Peel and core the apples then grate them into a large bowl.
2. Add the water, sugar and oil and stir thoroughly, making sure that all the sugar is dissolved. Finely chop the stem ginger and stir it in.
3. In a separate bowl sift the flour, baking powder and salt together.
4. Combine the apple and ginger mixture with the dry ingredients, folding in the flour. Take care not to beat the mixture as this will cause the gluten in the flour to become tough.
5. Pour the mixture into the two loaf tins (or one large one) and gently level out the top with wet fingers or the back of a spoon.
6. Place in the preheated oven and bake until golden brown and risen and a cocktail stick comes out clean!
7. Cool for a few minutes in the tins and then remove them and place on a wire rack to cool.
This cake will keep well for a few days if well wrapped - that's why you make two! Enjoy one straight away and the other a few days later - or if you're feeling generous give the second away to a friend. You can freeze it too. Keep it wrapped in its parchment and then wrap it in aluminium foil and pop it into the freezer. Unwrap it and defrost it thoroughly before eating!
4. Combine the apple and ginger mixture with the dry ingredients, folding in the flour. Take care not to beat the mixture as this will cause the gluten in the flour to become tough.
5. Pour the mixture into the two loaf tins (or one large one) and gently level out the top with wet fingers or the back of a spoon.
6. Place in the preheated oven and bake until golden brown and risen and a cocktail stick comes out clean!
7. Cool for a few minutes in the tins and then remove them and place on a wire rack to cool.
This cake will keep well for a few days if well wrapped - that's why you make two! Enjoy one straight away and the other a few days later - or if you're feeling generous give the second away to a friend. You can freeze it too. Keep it wrapped in its parchment and then wrap it in aluminium foil and pop it into the freezer. Unwrap it and defrost it thoroughly before eating!
