Sticky Maple, Apple & Ginger Cake
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
225g light-brown sugar
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 180Â°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.