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.