This Apple, Cinnamon and Ginger Drizzle Cake is such a great recipe to make when you have friends coming around. It’s sweet, moist and absolutely delicious. It takes a small bit longer than your average drizzle cake to prepare, but this is worth it!
Start by heating golden syrup, cold water, butter and light brown sugar in a saucepan. Caramelize apples in butter. In one large mixing bowl, mix dry ingredients together. In a separate bowl, mix the wet ingredients together. Combine wet and dry ingredients and add tea. Bake the cake in the oven for about an hour. When the cake comes out of the oven, poke holes in it and drizzle syrup over the top. Enjoy this delicious cake with custard, whipped cream or both!
To make Apple, Cinnamon and Ginger Drizzle Cake, you will need the following ingredients:
Preheat the oven to 300°F. Grease and line an 8 inch baking pan with non-stick baking paper.
Place 300g golden syrup, 200ml of cold water, 150g butter and the light brown sugar in a saucepan. Place the saucepan over low heat and leave to melt slowly.
Place 30g butter in a non-stick skillet. Sauté the apple rings on both sides until caramelized. Add ½ a teaspoon of apple cider vinegar. Remove the pan from the heat and toss the apples to evenly coat.
Mix 300g of flour, zest of half a lemon, 1 teaspoon each of cinnamon and grated ginger and a pinch of salt together in a large mixing bowl.
In a separate large mixing bowl, beat 3 eggs together and whisk in the golden syrup mixture until fully combined.
Add the dry ingredients to the wet mixture and mix well. Stir in the rye breadcrumbs.
Stir 1 teaspoon of bicarbonate of soda into the cold tea. Pour the tea into the cake mix stirl to form a batter.
Transfer the cake batter to the prepared cake pan. Press the caramelized apple rings evenly into the top of the cake. Bake in the oven for 1 hour until the cake is springy to the touch, but still slightly soft in the middle.
While the cake is cooking, mix the grated zest and juice of half a lemon with 1 tablespoon of stem ginger syrup and 75g of sugar.
Remove the cake from the oven and poke holes in it with a skewer. Pour over the syrup and leave to cool in the tin.
Cut into squares and serve with whipped cream or custard (or both!).
This Apple, Cinnamon and Ginger Drizzle Cake is full of flavor and perfectly moist! Bake it soon and remember to tag your baking posts with #CookMeRecipes.
Think I messed up on the measurements there's just too much to do..
I prefer the pineapple upside down cupcakes its faster and tastier but my husband is hooked on this so it still gets a decent rating.
To say I'm happy would be too little I'm SHOOKETH...
I came from the banana poke cake to this and this won me over it quickly knocked the banana out of the park lol.
Apple and cinnamon are the two things that should always be together this cake proves that.
I made it in a heart shaped pan and it came out so cute even put some powdered sugar/lemon glaze over it :)
Fantastic taste really good.
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