Last week I was lucky enough to receive a gorgeous bundt tin from Cooks Collection in Bedfordshire. Since its arrival I have been devising recipes which would work well in the ring mould, and this apple and ginger concoction fits the bill perfectly. Bundt tins are really popular at the moment and this particular model is heavy duty, well priced and high in quality, so I’d recommend purchasing one from Cooks Collection ( https://www.facebook.com/pages/Cooks-Collection/169508156414879?ref=ts&fref=ts ) whilst the trend is still in full swing.Having tested the bundt with my own recipe, I can see why they’re so well liked; the narrow flumes of the tin allow cake mix to rise evenly and quickly without losing moisture, and as long as you grease and generously flour the mould, turning out a cake with an attractive pattern is guaranteed.
Anyway, on to the bake; this cake is pudding-like in its moist consistency and contains chunks of apple and fresh root ginger, making the flavour strong and distinctly autumnal. The top of the cake is doused in a hot toffee sauce shortly after baking which locks in moisture and spices as well as adding a sweet crunch to the light sponge. My housemates and I have been enjoying this cake warm with a cup of tea on this windy autumn evening and I suggest you do the same as soon as possible!
To make this simple yet delicious cake, you will need:
300g butter, 150g soft dark brown sugar, 150g soft light brown sugar. 200g golden syrup,300 ml milk, 300g plain flour, 100g self raising flour, 5tsp baking powder, 1tsp cinnamon, 2tsp ground ginger, pinch salt, 4 eggs, 2 thumbs grated root ginger, 2 apples (peeled and chopped into little chunks.
First off, preheat the oven to 180c (fan) then grease and flour the tin.
Chop your butter into chunks and place in a saucepan along with the syrup and sugars. Put this over a high heat and stir until melted. Once melted and combined, remove from heat and cool slightly, then add the milk and stir. Set aside.
Now sift your flours, baking powder, salt and spices into a large mixing bowl, then add the slightly cooled syrupy liquid and mix thoroughly.
Whisk your eggs in a jug and add to the large mixing bowl in 3 additions, mixing well between each one.
Finally, fold in your grated ginger and chopped apples and pour evenly into your bundt tin.
Bake in the preheated oven on the middle shelf for 30-40 minutes or until a skewer comes out clean.
In the last minutes of baking, melt together 100g dark sugar, 20g butter and 3tbsp golden syrup in a saucepan (this is your toffee glaze).
Remove the cake from the oven and leave for 5 minutes in the tin.
Although you shouldn’t usually take the cake out of the tin when it’s warm, you have to with this recipe as the sauce will give the cake added moisture if its still steaming. To do this simply place a wire rack over the bottom of the cake and flip it over, then tap the tin on the top and the cake should be released.
Now pour over the warm toffee sauce, decorate with a bit of grated ginger and some white icing and tuck in while its hot from the oven!
TIP: This cake is still delicious and moist when cooled, but if you like just whizz it in the microwave for 30 seconds to heat it through and recreate that just-baked feel.
I hope you enjoy this recipe, I absolutely love it and it’s perfect now the weather is getting colder. If you’d like a similar tin (or a whole range of brilliant bakeware) visit http://www.cookscollection.co.uk/ and like their facebook page at https://www.facebook.com/pages/Cooks-Collection/169508156414879?ref=ts&fref=ts to see their new stuff!