here is nothing like a bit of baking on a cold, drizzly weekend to ease and nourish the soul and there is nothing like the warming spices of cinnamon and ginger combined lovingly with a spongey sweet cake and some juicy sharp seasonal apples to bake! Devoured cold with a warm brew or warm and spongy with lashings of Ambrosia, ice cream or just a trowel-ful of clotted cream you’ll fail to not be comforted by this festive tray bake. Open to additional ingredients this cake batter would be beautiful marbled with chunks of sweet marzipan or topped with some flaked almonds or toasty pecan nuts.
Adapted from Marry Berry
Makes about 18 large pieces
- 3 large cooking apples (About 550g)
- 1/2 lemon
- 225g unsalted butter
- 225g light muscovado sugar
- 300g self raising flour
- 2 tsp baking powder
- 1 large heaped tsp cinnamon
- 1 tsp ground ginger
- 4 eggs
- Preheat the oven to 180°C and grease and line a tray bake tin (about 30cm x 23cm)
- Peel, core and quarter the apples. Slice each thinly and place in a bowl. Squeeze over the lemon to prevent browning.
- Now, using an electric hand mixer or food processor, blend the butter, sugar, flour, baking powder, half the cinnamon and ginger together before adding the eggs. Beat well adding a splash of milk to loosen for a few minutes until golden, glorious and combined.
- Spoon half into the lined baking tray. Top with halve the apples slices scattered randomly but evening over. Sprinkle over the remaining cinnamon
- Spread over the remaining batter and even out with a pallet knife
- Top with the remaining apples slices, pushing them into the batter slightly.
- OPTIONAL: Top with flaked almonds or nuts or a sprinkle or crunchy demerara sugar.
- bake for about 40 minutes until golden, spongey and firm and just communing away from the sides of the tray.
- Leave to cool before cutting. Serve warm with ice cream, custard or cream or at room temperature with a nice cup of tea!