In life, we meet so many different people. Some just happen to us and some are sent our way. Some of them, we meet and forget and some we create everlasting memories with. There are some who we don’t meet often yet they touch our lives in a million ways. They listen to you, inspire you, stand by you, protect you and believe in your dreams like it was their own.
This dainty little cake with all my favourite things in it, is to celebrate a birthday…a dear sister, a friend, a woman with a heart of gold. Just 9 days apart (so you know my birthday is coming up too), but at least 900 times wiser, stronger and affectionate. I held on to this recipe for a long time so I could post it today when it is seemed so apt to do so.
Here’s a little tip for my readers. If you are baking a cake for a special occasion but like me, you are not too fond of the frosted ones, just replace the sugar with brown sugar, treacle or golden syrup. It adds an amazing intensity to the cake. The flavour is more like caramel, actually better. Pairing it with spice makes it go up by several notches. This is also one of those cakes that require minimal effort…the ones where you just put everything in one bowl. But the results are amazing. The syrup is essential to give it that wow factor and to keep the cake moist, so no skipping it.
Happy Birthday to my Golden Girl!
I know you will be amongst the first to read this. Like always!
Golden Apple Ginger Cake
Makes an 8 inch round cake (minimally adapted from Sweet Food)
For the cake
250g (2 cups) self-raising flour
21/2 tsp ground ginger
165g (3/4 cup) firmly packed brown sugar
1 large apple, peeled, cored and chopped into cubes
3 eggs lightly beaten
125 ml (1/2 cup) buttermilk
125g unsalted butter, melted
For the apple topping
175 g (1/2 cup) golden syrup
2 apples, cored and thinly sliced into wedges
25 g unsalted butter
1 tbsp glace ginger/crystallised ginger, roughly chopped
2 tbsp roasted almonds, roughly chopped
Preheat the oven to 180 degrees C. Grease a 8 inch round cake tin and line the base with baking paper. Pour half the golden syrup over the base of the tin, spreading evenly with a metal spoon which has been run under hot water. Arrange the apple slices over the golden syrup in a circle, overlapping slightly.
Sift the flour and ground ginger into a bowl. Add the sugar and chopped apple, then the egg, buttermilk and melted butter. Stir until just combined and batter is smooth.
Spoon the mixture into the prepared tin and bake for 40-50 minutes, or a skewer inserted into the centre of the cake comes out clean. Leave in the tin for 10 mins, then carefully invert onto serving plate.
Heat the remaining golden syrup and 25 g butter in a saucepan over low heat until the butter has melted. Spoon the sauce evenly over the cake. Sprinkle with glace ginger and chopped almonds. Serve warm with vanilla ice cream or whipped cream.
Cooking or baking for someone close to our hearts is such a pleasure. I used to cook for small gatherings at home for my friends but these days, I don’t have the energy anymore. The cooking is ok but cleaning up can be a big pain. Also, with age catching up, I feel tired easily, so I seldom entertain these days. Now its more for my other half and it sure is a pleasure seeing him enjoying the food I cook.
Oh yes, I don’t use white sugar anymore and am very comfortable with brown sugar or sometimes honey. The topping, infused with ginger is simply wonderful. Of course,both in one, the cake and topping sits comfortable one each other. Its sure a winner in many ways.
I do enjoy a cake with a fruit topping like this instead of a frosting. Great tip with the brown sugar. Happy Birthday to your Sis and will wait for your to wish the same 🙂
What a gorgeous, delicious ginger cake…I am so sharing this!
Your cake looks absolutely divine!
one of the most glorious cakes we have ever encountered…how beautifully the ginger and apple combine together….beautiful and delicious cake 🙂
You had me at golden syrup! Love that stuff! This cake is so beautiful, and golden and moist. Your friend is a lucky lady to receive such a beautiful cake for her birthday.
Nazneen
What is ‘golden syrup’? Can I substitute cake flour for the self rising flour if I add some baking powder or baking soda?
Ginger and apples together are my favorite!
Thanks!
Hi Christina, golden syrup is a product of sugar…almost looks like honey and can be substituted with honey or treacle. You can substitute self raising flour with a combination of plain flour and baking powder. 1 cup self raising flour= 1 cup plain flour + 1 tsp baking powder. Thanks for stopping by:-)
I simply love apple ginger cake, I had it once and never forgotten 😀
Delicious!
Cheers
CCU
Hi Sonali, I can’t believe I’ve only just discovered your blog – loving the beautiful recipes and photography, and I can’t wait to try this cake in particular. Ginger and apple is one of my favourite combinations. Looking forward to reading more from you xoxo
Hi Sonali,
I just recently stumbled across your website and just love it. I have made the golden apple cake twice now but substituted quinces for the apples and used the boiled down poaching liquid from the quinces instead of the syrup. It is so beautiful and I just love it although my scales are telling me to back off. I have also made the chocolate beetroot cake and the orange and almond cake both with excellent results. Can’t wait to try another one but I had better banish the scales from the house.