Sticky Dorset Apple Ginger Loaf

As the days shorten and the damp chill of autumn rests on the dew laden grass, I look out to the apple tree, groaning with its load and rendering to submission with each thud onto the grass. I carefully pick through them, saving the bruised or wasp eaten fruits for the pigs down the lane.

It is their crisp sweetness, bursting with flavour that offers the perfect taste of Autumn’s harvest. Often torn by the decision between a moist, sticky ginger cake with warm spices and an old-fashioned Dorset apple cake, I have combined the two to create a lovechild that just sings of cosy moments as the rain streams down the windowpanes.

To make this vegan simply substitute vegan butter for regular butter and 100g unsweetened applesauce for the eggs.

Its one of those cakes whereby, If a knife is left in the vicinity, small slivers will be paired off until miraculously only a few crumbs remain…..

While this cake is divine as it is, a blob of clotted cream will take it to a heavenly level…

Using local, seasonal apples os the key to that ‘Dorset’ taste, sweet, crisp and full of autumn promise..

It is also easy to make vegan, simply simply substitute vegan butter for regular butter and 100g unsweetened applesauce for the eggs.

dorset apple cake, apple cake, ginger cake, loaf cake, easy bakes, vegan bakes, autumn baking, comfort food, ginger, apple recipes, nostalgic baking, family food

Author: Suze Morrison

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Sticky Dorset Apple Ginger Loaf

Prep time: 30 MinCook time: 1 HourTotal time: 1 H & 30 M

As the days shorten and the damp chill of autumn rests on the de laden grass, I look out to the apple tree, groaning with its load and rendering to submission with each thud onto the grass. I carefully pick through them, saving the bruised or wasp eaten fruits for the pigs down the lane.It is their crisp sweetness, bursting with flavour that offers the perfect taste of Autumn’s harvest. Often torn by the decision between a moist, sticky ginger cake with warm spices and an old-fashioned Dorset apple cake, I have combined the two to create a lovechild that just sings of cosy moments as the rain streams down the windowpanes.

Ingredients

For the Cake

• 160g Butter, plus extra for greasing
• 100g Dark Muscovado Sugar
• 80g Golden Syrup
• 1 tsp Vanilla Powder/ 2tsp Vanilla Extract
• 2 Large Room Temperature Eggs
• 40ml Olive Oil
• 30g Ground Almonds
• 140g Plain Flour
• 6g Ground Ginger
• 3g Ground Cinnamon
• 1/4 tsp Fine Salt
• 1 tsp Baking Powder
• 50g Coconut Cream/ Greek Yogurt
• 2tbsp Crystallised Ginger in syrup, finely diced

For the Topping

• 2 Small Apples, finely sliced on a mandolin
• 1 tbsp Caster Sugar

Instructions

1. Preheat oven 150C. Grease and line a deep 900g Loaf tin with butter and flour and set aside.
2. Add the sugar, syrup, butter and vanilla to the base of a stand mixer and beat with the paddle attachment for 5-8 minutes or until light and fluffy. Add the eggs on at a time, beating well between each addition.
3. Add the oil, scraping the sides as you go, making sure the mix is homogenous. In a separate bowl, whisk the almonds, flour, ginger, cinnamon, baking powder and salt. Add half of the mixture to the butter mixture followed by half of the coconut cream. Fold through, taking care not to overmix. Add the crystallised ginger, the remaining flour and coconut cream and mix through one final time.
4. Pour into your prepared tin and smooth over. Mix the sliced apples with the sugar and layer on top.
5. Bake for 55-65 minutes, or until a skewer comes out clean. Allow to rest in the tin for 10 minutes before turning out to cool completely. Serve in thick slices with cream or custard.

https://gourmetglow.co.uk/recipes/sticky-dorset-apple-ginger-loaf

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