Sticky Gingerbread Cake

1. 1

   Preheat the oven to 160 C or 325 F.

2. 2

   Grease and line a 7 inch deep square cake tin or two rectangular loaf tins.

3. 3

   Thinly slice the ginger pieces and peel and core the apple. If using raw ginger just grate it.

4. 4

   Put the treacle, syrup and sugar in a saucepan and add the butter/margarine.

5. 5

   Heat gently until the butter melts and let it cool slightly.

6. 6

   Sift the plain flour, bread soda and spice into a bowl and add the wholemeal flour and grate the apple into the mixture.

7. 7

   Toss lightly and then add the treacle/butter liquid, eggs and the ginger pieces.

8. 8

   Beat well and pour into the prepared tin spreading into the corners evenly.

9. 9

   Pare an apple or pear thinly with a potato slicer or knife and layer onto the cake, pushing down gently.

10. 10

    Bake for 1 hour and twenty minutes and leave to cool in the tin. Brush with apricot jam or syrup from the jar of stem ginger if using.

* Per serving · 4 servings · Values may vary.