Apple, Date & Ginger Traybake Cake

Sarah L Samuels
2 minutes ago
3 min read

This cake is a real winter warmer! It has both ground ginger and stem ginger in it and is a really tasty sticky ginger cake with juicy apples and crunchy hazelnuts.

I didn’t add treacle to this recipe as I wanted a lighter ginger sponge so that the apple wasn’t overpowered by the treacle flavour. It’s a light cake but still packs a ginger punch.

It can be enjoyed with a cuppa or served as a delicious winter pudding with homemade custard.

Jump to recipe

To start pre-heat the oven to 160 degrees centigrade (140 fan). Then line the bottom and grease a deep 23cm x 23cm square tin.

In a medium sized pan put the butter, sugar and golden syrup.

On a medium heat stir until everything is melted and the sugar has dissolved. Set aside to cool for 10-15 minutes.

Chop the dates and pour just enough boiling water over them to cover them. Leave to soften.

Peel and chop the apples into ½cm chunks.

In a measuring jug put the milk and eggs and mix together with a fork.

In a large bowl put the flour, baking powder, ground ginger and stem ginger.

Then add the sugar mixture and milk mixture to the flour and beat together until you have a smooth batter.

Drain the dates and add to the batter with the chopped apples, then mix.

Pour the batter into the prepared tin and sprinkle with the chopped hazelnuts.

Bake for 45 minutes or until a cake tester comes out clean.

Brush the stem ginger syrup on the top of the hot cake and then leave to cool.

Apple, Date & Ginger Traybake Cake

Sarah’s servings: 16

Sarah’s skill: Easy

Baking time: 45 minutes

NGREDIENTS

125g unsalted butter

60g soft light brown sugar

200g golden syrup

100g chopped dates

3 eating apples

2 large eggs

150ml milk

225g self raising flour

1 tsp baking powder

2 tsp ground ginger

2 pieces stem ginger, finely chopped

30g hazelnuts, roughly chopped

2 tbsp stem ginger syrup

METHOD

Pre-heat the oven to 160°C (140°C fan).
Line and grease a 23cm x 23cm square tin.
In a medium sized pan put the butter, sugar and golden syrup.
On a medium heat stir until everything is melted and the sugar has dissolved. Set aside to cool for 10-15 minutes.
Chop the dates and pour just enough boiling water over them to cover them. Leave to soften.
Peel and chop the apples into ½cm chunks.
In a measuring jug put the milk and eggs and mix together with a fork.
In a large bowl put the flour, baking powder, ground ginger and stem ginger.
Then add the sugar mixture and milk mixture to the flour and beat together until you have a smooth batter.
Drain the dates and add to the batter with the chopped apples, then mix.
Pour the batter into the prepared tin and sprinkle with the chopped hazelnuts.
Bake for 45 minutes or until a cake tester comes out clean.
Brush the stem ginger syrup on the top of the hot cake and then leave to cool.