Edward Hayden\'s ginger and apple loaf cake

Edward Hayden's ginger and apple loaf cakeHarry Clarke and Brian Weir

Edward Hayden makes the most of the beautiful bounty of apples at this time of year with this fruity bake.

This is a perfect teatime treat. I love the flavour of ginger and this has a really fantastic aftertaste of ginger, which works wonderfully with the apple.

Serves 10

Ingredients

  • 110g butter
  • 110g golden syrup
  • 110g treacle
  • 110g brown sugar
  • 250g plain flour
  • ½ level teaspoon bread soda
  • 4 level teaspoons ground ginger
  • 2 eggs
  • 2-3 tablespoons milk
  • 1 cooking apple, peeled and grated

For the icing

  • 3 tablespoons icing sugar
  • Boiled water
  • Toasted flaked almonds

Method

  1. Preheat the oven to 150ºC/gas mark 2.
  2. Grease and line a 900g loaf tin with parchment paper.
  3. Place the butter, golden syrup, treacle and brown sugar together into a large saucepan and melt slowly, stirring continuously, until all ingredients have been incorporated. Allow the mixture to come to a gentle boil and then leave to cool for a few minutes.
  4. Meanwhile, sieve the flour, bread soda and ground ginger together.
  5. Beat the milk into the eggs.
  6. After the toffee style mixture has cooled, pour it into the dry ingredients and then add the egg and milk mixture. Make sure you beat the entire mixture thoroughly at this stage as the dry ingredients do have a tendency to stick or clump together. Add the grated apple and mix well to ensure it is well incorporated.
  7. Pour the batter into the prepared cake tin and transfer to the preheated oven.
  8. Bake for 45-55 minutes or until a skewer inserted in the centre comes out clean.
  9. Allow the cake to cool in the tin as it will still be quite soft and will have a tendency to break.
  10. After the cake has cooled, remove it from the tin and transfer to a serving platter.
  11. Add sufficient boiling water to the icing sugar to make a drizzle-like paste. Drizzle this on top of the apple and ginger loaf and sprinkle with the flaked almonds.

TIP: This cake will last in an air-tight container for 4-5 days.