Bonfire Ginger and Apple Layer Cake is a modern British recipe for classic Bonfire Night treat (which also works well for Halloween) of a ginger cake mix that contains fresh apple purée as a filling. The full recipe is presented here and I hope you enjoy this classic British version of: Bonfire Ginger and Apple Layer Cake.
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This is a new recipe that's ideal for Hallowe'en or Bonfire Night. A loaf-type cake containing an apple purée filling that have sliced, preserved, root ginger baked on the base.
Ingredients:
2 Granny Smith apples, peeled, cored and finely diced
3 tbsp caster sugar
finely-grated zest of 1/2 lemon
juice of 1/2 lemon
1 tsp vanilla extract
100g butter
100g muscovado sugar
100g sultanas
8 tbsp treacle (molasses)
1 tsp ground ginger
1/4 tsp ground cloves
2 eggs
200g plain flour
1/2 tsp bicarbonate of soda
300ml milk
2 balls of preserved stem ginger (in syrup), very thinly sliced
butter for greasing
Method:
Combine the apples in a saucepan with the caster sugar, lemon zest and lemon juice. Bring just to a boil then reduce to a simmer and cook gently until the apples are soft. Drain away any excess liquid then mash the apples with a fork until smooth. Stir in the vanilla extract and set aside until cool.
When the apples are cold, cream together the butter and sugar until pale and fluffy. Stir in the sultanas, treacle (molasses), ground ginger and ground cloves then beat the mixture until smooth (it is easier if you gently heat the treacle first).
Add the eggs, one at a time along with 3 tbsp of the flour, to this mixture, beating thoroughly to combine before you add the next egg. Now add in all the remaining flour and the bicarbonate of soda. Stir in the milk and half the apple purée.
Grease a cake tin and lay the sliced preserved ginger in the base. Carefully layer over half the cake batter so as not to disturb the ginger. Now spoon in the remaining apple purée, leaving a 1cm margin all around. Carefully top with the remaining cake batter. Transfer the cake to an oven pre-heated to 180°C and bake for about 50 minutes, or until the top is golden brown and a skewer inserted into the centre of the cake emerges cleanly.
Allow the cake to cool in the tin for 10 minutes then invert onto a wire rack and set aside to cool completely before slicing and serving. Serve with the ginger slices on the top.
