Gingerbread Spiced Apple Cake

Although gingerbread spice is more associated with winter, this cake is great for any season of the year. Firstly, it uses ingredients that are cupboard staples. Secondly, it is very easy to prepare. Thirdly, although it has to be in the oven for approximately 1 hour, that’s actually good news as it only means that your home will smell wonderful for even longer. And lastly and maybe most importantly, it is delicious!

The gingerbread spice works really well with apples that additionally make the cake moist without being doughy. And the demerara sugar and honey, that are mixed and spread on top of the hot cake, create a very tasty, slightly crunchy topping. The only problem with this cake is that after you have one piece, you immediately want to have another one.

INGREDIENTS:

180g softened butter,

200g dark muscovado sugar,

3 eggs,

300b plain flour,

3 tsp baking powder,

 2 tsp gingerbread spice mix,

1 tsp cinnamon,

300g apples, peeled, cored and cut into 2-3 cm pieces,

3 tbsp clear honey,

3 tbsp Demeraar sugar.

METHOD:

1. Preheat an oven to 140 C (fan oven) and prepare a loose bottom round 23cm cake tin: line the bottom with parchment paper and grease the side.
2. In a food processor beat the butter and sugar for 2 minutes until soft.
3. Add the eggs, beat for 1 minute longer.
4. Add the flour mixed with the baking powder and spices, and process till combined.
5. Add the apples, stir well and transfer to the prepared tin, smooth the top.
6. Bake in the hot oven for 60-70 minutes.
7. Let it rest for 5 minutes, Mix the honey and the demerara sugar and spread on top of the hot cake.