Cinnamon and ginger apple cakes Recipe

Name: Cinnamon and ginger apple cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 50 grams brown sugar; 75 grams butter; 100 grams golden syrup; 100 grams black treacle; 1 tsp ground ginger; 2 tsp ground cinnamon; 100 ml milk; 1 egg; 1/2 tsp bicarbonate of soda; 150 grams buckwheat flour; 1 large bramley apple, peeled and finely chopped; 1 icing sugar; 2 lemons

Servings: persons

50 grams brown sugar
75 grams butter
100 grams golden syrup
100 grams black treacle
1 tsp ground ginger
2 tsp ground cinnamon
100 ml milk
1 egg
1/2 tsp bicarbonate of soda
150 grams buckwheat flour
1 large bramley apple, peeled and finely chopped
1 icing sugar
2 lemons

1
Preheat the oven to 170 celius.
2
Prepare a fairy cake tray with liners, or you could make one big cake.
3
Melt the butter, sugar, golden syrup, treacle, ginger and cinnamon in a pan over a low heat
4
Dissolve the bicarbonate of soda in 1 tbsp of boiling water
5
Take the saucepan off the heat and let in cool slightly.
6
Mix in the milk, egg and bicarb
7
Then mix together the apples and flour before stirring in the liquid ingredients
8
It is a very wet mix so use a ice cream scoop/ladle or tablespoon measurer to fill the cases two thirds full
9
Bake for 20 minutes or until risen and bouncy
10
Leave to cool before icing
11
For the icing juice the lemons and add enough icing sugar to make a thick icing.
12
Spread over the top of the cakes.
13
Enjoy!

501

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 50 grams brown sugar, 75 grams butter, 100 grams golden syrup, 100 grams black treacle, and more.

Yes, Cinnamon and ginger apple cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cinnamon and ginger apple cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions