This classic cake with a twist was first featured in a 1935 issue of Woman’s Weekly. A moist sponge with a spicy icing, it certainly stands the test of time
Prep time: 20 mins
Cooking time: 35 mins
Total time: 55 mins
- 250g (8oz) cooking apples
- 90g (3oz) demerara sugar
- 125g (4oz) golden syrup
- 90g (3oz) butter or margarine
- 175g (6oz) self-raising flour
- 1 level tsp ground ginger
- ¼ level tsp ground cloves
- 1 medium egg
For the icing
- 175g (6oz) icing sugar
- 1 level tsp ground cinnamon
- 18cm (7in) square tin, 3cm (1¼in) deep, lined with Bakewell paper
- Peel, quarter, core and slice the apples. Put in a pan with 2 tsp of the sugar and 2 tsp water and stew gently until tender. Mash well and leave to cool for about 30 mins.
- Set the oven to 180°C/350°F/Gas Mark 4. Put the golden syrup in a pan with the butter and the rest of the sugar. Heat gently until the sugar dissolves. Leave to cool for about 20 mins. Sift the flour and spices into a bowl. Beat the egg and add to the flour, along with the syrup. Mix well, stir in the apple pulp and spread the mixture into the tin.
- Bake for about 35 mins. Leave to cool in the tin for 10 mins, then turn out and cool on a wire rack.
- To make the icing: Sift the icing sugar and cinnamon into a bowl, then stir in 4-5 tsp water to make a thick coating consistency. Spread over the gingerbread and leave to set. Cut into slices to serve.
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.