Granny Smith and Ginger Cake



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


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