Apple and ginger cake

Apple and ginger cake

Ingredients:

175  g self-raising flour
225  g brown sugar
50  g ground almonds
2  eggs
125  g soft butter
1"  fresh ginger, grated
225  g cooking apples, peeled and roughly chopped

Method:

• Line a 20.5 cm spring-release cake tin. 
• Beat together flour, sugar, almonds, eggs, butter and ginger until well mixed. Fold in apple. spoon into the cake tin.
• Bake in a preheated oven at 180 C for one hour. Cover with a foil after about 20 minutes or the top will get too brown.
• Cook until it feels springy around the edges and almost firm in the centre. Leave to cool in the tin for 10 minutes, then transfer to rack (don't worry if it sinks in the centre-it is meant to be squidgy in the middle).As soon as it cools, wrap in greaseproof paper and foil and store in an air tight container.
• Reheat the cake in a low oven, wrapped in foil. Sprinkle with icing sugar before serving.

Note:

       This cake can be made three days in advance. Serve cold with lightly- whipped cream or warm with ice-cream.