"I love this deliciously comforting cake and the ginger gives it a nice lift. I often serve it with herbal tea" says Catherine Fulvio.
- 150g softened butter
- 250g golden caster sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 200g self-raising flour
- 100ml almond milk
- 3 apples, peeled and diced small
- 4 pieces crystallised ginger, finely sliced
- 3 to 4 apples, peeled and sliced into thin slices
For the Topping:
- 2 tablespoons golden caster sugar
- 4 tablespoons chopped pecans
- 4 pieces crystallised ginger, finely chopped
- Pre-heat the oven to 180°C (fan 160°C, gas mark 4). Line the base of a 22cm square with parchment and brush the sides with melted butter.
- Cream the butter, sugar and vanilla extract together in a mixer until pale and fluffy. Add the eggs, one at a time, beating lightly after each addition.
- Fold in the flour and milk until a smooth batter is formed. Carefully fold in the diced apples and crystallised ginger and spoon the mixture into the baking tin. Neatly arrange the apple slices on the top.
- For the topping, place the caster sugar, pecans and ginger into a small bowl and stir well.
- Scatter over the top of the cake and bake in the pre-heated oven for about 30 to 35 minutes until golden or when a skewer is inserted it comes out clean.
- Remove from the oven and leave in the tin for 20 minutes to cool before removing onto a rack to cool completely.
For a deliciously unique flavour, try camomile tea instead of the almond milk.