Apple and Ginger Cake
By OcadoLife
Published on 16 October 2023
This easy, comforting Apple and Ginger Cake from cookbook writer and Bake Off star Benjamina Ebuehi can be made a day or two ahead and keeps well, so it’s handy if you’ve got guests coming to stay. Benjamina says, “I love this cake’s versatility – it’s a real cross between a pudding and a cake, so you can enjoy a slice at teatime or serve it for dessert with custard or cream.” Looking for more Christmas dessert recipes? Look no further.Time and servings
1 hr 20 minsTotal time
Serves 12187 kcal/serving
20 minsPrep time
1 hrCooking time
Ingredients
- 100ml flavourless oil (such as sunflower or vegetable), plus extra for the tin
- 175g plain flour
- 150g light muscovado sugar
- 2½ tsp ground ginger (approx.)
- 1½ tsp baking powder
- ½ tsp bicarbonate of soda
- 120ml oat milk
- 1 tbsp golden syrup
- 1 tbsp white wine vinegar
- 3 eating apples, 2 peeled, cored and cut into 1 cm chunks, 1 halved and finely sliced into half-moons
- ½ tbsp grated stem ginger
- 2 tsp demerara sugar
- 1 tbsp icing sugar (approx.), for dusting (optional)
- 12 servings cream or custard, to serve (optional)
Method
Step 1
Preheat the oven to 180°C/160°C fan/gas 4. Grease and line a 20 cm loose- bottomed cake tin.Step 2
In a large mixing bowl, combine the flour, muscovado sugar, ground ginger, baking powder, bicarb and a pinch of salt.Step 3
Make a well in the centre; pour in the oil, oat milk, syrup and vinegar. Mix with a wooden spoon to make a smooth batter; fold in the apple chunks and stem ginger (add according to taste as it’s quite strong).Step 4
Scrape the batter into the prepared tin and decorate with the apple slices, fanning them out and overlapping slightly.Step 5
Sprinkle the demerara sugar over the top and bake for 55 mins-1 hr or until a skewer inserted into the centre comes out clean. Cool in the tin for 10 mins, then transfer to a cooling rack. Just before serving, dust with icing sugar; serve with cream or custard, if you like. The cake will keep well, wrapped or in an airtight container, at room temperature for 2 days.