"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


  1. 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.
  2. 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.
  3. 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.
  4. For the topping, place the caster sugar, pecans and ginger into a small bowl and stir well.
  5. 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.
  6. Remove from the oven and leave in the tin for 20 minutes to cool before removing onto a rack to cool completely.

Top Tip:
For a deliciously unique flavour, try camomile tea instead of the almond milk.