1/3 cup brown sugar
1 ½ tsp ground ginger
2/3 cup castor sugar
1 ¼ cup flour or gluten free flour
1/2 cup ground almonds
¼ cup L.S.A. ground
2 tsp baking powder
½ tsp ground ginger (extra)
100gm butter
2 eggs (Agreeable Nature)
1 ½ tsp vanilla bean extract
½ cup milk (Holy Cow)
2 granny smith apples peeled and sliced (Willowbrook Orchard)
Preheat the oven to 170 degrees C.
In a small bowl mix the brown sugar and ground ginger together and set aside. Line a loaf tin with baking paper. In a large bowl, mix the remaining dry ingredients together. In another bowl cream butter and sugar, then add the vanilla, and the eggs one at a time. Add the dry ingredients, alternating with the milk. Place half the mix in the bottom of the loaf tin, add half the apples and 1/3 the sugar/ginger mix, then pour the rest of the cake mix and top with the remaining apples and sugar mix. Take a knife and swirl through the mix, bake for 45 minutes, and leave in the tin for 10 minutes to rest. It's great warm or cold.
Recipe by: Amy Dougherty
