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Apple Gingerbread
Veg CD CBF Scottish 75mins
Makes 1 20x15cm/8x6 inch cake Cold Vegetarian Fruit Spices
Cakes teatime Scotland British Europe
Ingredients
22g/8oz Cooking Apples, peeled, cored and sliced
Granulated Sugar to taste
100g/4oz Golden Syrup
75g/3oz Butter
75g/3oz Demerara Sugar
175g/6oz Self Raising Flour
1 heaped teasp Ground Ginger
¼ teasp Ground Cloves
1 Egg, beaten
Instructions
1. Preheat the oven to 180C, 350F, Gas Mark 4 and grease a 20x15 cm (8 x 6 inch)
baking tin.
2. Place the apples in a saucepan with granulated sugar to taste (2-4 tbsp) and
a little water, mix well then cook over a medium heat for about 15 minutes or
until tender. Stirring from time to time
3. Meanwhile, place the golden syrup, butter and Demerara sugar in another small
saucepan and heat gently, stirring, until dissolved. Set aside to cool.
4. Once the apples are cooked, drain off most of any remaining liquid then mash
well and allow to cool.
5. In a large mixing bowl, mix together the flour, ginger, and cloves . Make a
well in the centre of the flour mixture then add syrup mixture and beat well.
6. Add the egg to the apple mixture then add the apple mixture to the flour
mixture and beat until well combined.
7. Transfer to the greased tin and bake for about 30 minutes until firm.
8. Allow to cool in the tin for a few minutes before turning out. Cool on a wire
rack.
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