My mother sent me this recipe - I think she'd found it in a newspaper somewhere. Not sure.
- 2 small apples - you want to end up with about 200g of apple after you've peeled and cored. Something like a Granny Smith apple is usually a good option.
- 1 lemon - you'll need the zest for the cake and the juice for the glaze
- 225g plain flour
- 1tsp ginger powder
- 1.5tsp baking powder
- 0.5tsp bicarbonate of soda
- pinch of salt
- 2 large eggs
- 100g sour cream
- 160g caster sugar
- 150ml sunflower or canola oil
- 1tsp vanilla essence
- 1 cup icing sugar
- 0.5tsp ginger powder
- 1tbsp lemon juice
- 1tbsp orange juice
- Heat oven to 160C
- Line a cake tin - recipe is designed for a 20cm round tin
- Peel and core the apples and roughly chop into 1cm cubes. Add the lemon zest to the apple and set aside.
- Combine the flour, ginger, baking powder, bicarb, and salt into a mixing bowl and set aside.
- Combine the eggs and sour cream in a mixing bowl. Whisk to combine. Add the sugar, oil, and vanilla, and whisk until combined.
- Add the apples to the flour mix, and gently toss.
- Pour the egg mixture into the flour and apple mix. Gently fold to combine.
- Transfer the mixture into the cake tin and cook - should take around 55 minutes.
- Leave the cake in the tin to cool. While the cake is cooling, combine the ingredients for the glaze into a bowl and then drizzle onto the warm cake.
- Remove the cake from the tin once cool.