Thursday 22 March 2018

Sticky Maple, Apple & Ginger Cake

Donal Skehan

This has to be the ultimate autumn baking recipe. The cooking smells are unbelievable and it's a fantastic way to use Irish-grown apples. Serves six to eight

You will need

110g butter

225g light-brown sugar

2 eggs

210g plain flour

1 tbsp baking powder

Pinch of salt

1 tsp cinnamon

250g cooking apple, peeled, cored and diced (about one apple)

20g fresh ginger, grated

4 tbsps maple syrup


Pre-heat the oven to 180°C. Grease and line a 20cm cake tin with a removeable base.

With a hand mixer, beat the butter and sugar until pale. Add the eggs, one at a time, until they are incorporated to the mix.

Fold through the flour, baking powder, salt and cinnamon until you have a thick cake batter. Stir through the apple and ginger and pour into the cake tin. The batter is thick, so use a spatula.

Place in the oven for 55 minutes, then remove and poke all over with a skewer. Pour over the maple syrup a little bit at a time, allowing the cake to soak it up. Leave to cool and then serve generous slices as tea cake, or with ice cream for dessert.

Weekend Magazine

Life Newsletter

Our digest of the week's juiciest lifestyle titbits.

Editors Choice

Also in Life