Sticky syrup-ginger cake

1 cooking apple (bramleys or similar), peeled and finely chopped

1 lemon

1 satsuma

2 tablespoons finely chopped crystalised ginger

8 ounces muscovado sugar

6 ounces butter or margarine

3 eggs

2 tablespoons golden syrup

6 ounces self-raising flour

1 teaspoon baking powder

2 teaspoons ground ginger

 

  1. Put the diced apple in a small pan. Cut the lemon and satsuma in half, squeeze the juice into the pan and throw the half-peels in too, along with the crystalised ginger.
  2. Simmer for around 5 to 10 minutes until the apple is pulpy and soft. Tip cooked fruit mixture into a sieve and push through using the back of a spoon to collect all the soft pulp in a bowl whilst leaving peels, pips, etc. in the sieve.
  3. To the sieved fruit pulp, add the muscovado sugar and mix well to combine.
  4. Add the margarine to the sugar and fruit mixture and using a hand whisk, beat well – it will curdle but don’t worry, as long as it is beaten well this doesn’t matter
  5. Add the eggs and syrup and continue to beat for 2 to 3 more minutes.
  6. Sift the flour, baking powder and ginger into the mix and fold in gently.
  7. Turn into a lined tin or cupcake cases and bake in a low oven (around 110 – 120 degrees) until firm to the touch.
  8. Allow to cool completely before cutting.
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About Tiger

dreamer. writer. thinker. sometimes all three at once.
This entry was posted in Cakes and pastries, Christmas, desserts and tagged , , , . Bookmark the permalink.

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