Entertaining Dessert

Ginger and apple kuchen (German ginger and apple cake)

Name: German ginger and apple cake recipe
Prep time: 30 min
Cook time: 80 min
Total time: 110 min
Yield: 8
Ingredients: 170g unsalted butter, chopped, softened; 1/2 cup (110g) caster sugar; 1/3 cup (115g) runny honey, plus extra to brush; 4 eggs; 4cm piece (20g) ginger, peeled, finely grated; 80g uncrystallised ginger, finely chopped; 2 cups (300g) self-raising flour, sifted; 2 (375g total) medium green apples, peeled; Double cream, to serve

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30m

1h 20m

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by Kirsten Jenkins

May 10, 2020

The Germans do dessert right, and this apple cake is no different. A perfect symphony of ginger, apples and double cream to serve, this classic is the best way to cap off a dinner party.

170g unsalted butter, chopped, softened
1/2 cup (110g) caster sugar
1/3 cup (115g) runny honey, plus extra to brush
4 eggs
4cm piece (20g) ginger, peeled, finely grated
80g uncrystallised ginger, finely chopped
2 cups (300g) self-raising flour, sifted
2 (375g total) medium green apples, peeled
Double cream, to serve

Method

1.

Preheat oven to 160°C. Lightly grease a 22cm springform pan and double-line the base and side with baking paper.
2.

Place butter, sugar and honey in a stand mixer fitted with the paddle attachment and beat until thick and pale. Add eggs and beat to combine (the mixture will appear split at this stage). Fold through both gingers, flour and 1/2 tsp salt and mix until just combined. Spoon mixture into prepared pan.
3.

Cut the cheeks of the apples from the core and thinly slice into 5mm-thick slices. Arrange apple slices around the top of the cake, then loosely cover the pan with foil. Bake for 1 hour then remove foil and bake for a further 20 minutes or until a skewer inserted in the centre comes out clean. Allow to cool in the pan for 10 minutes before carefully removing the side of the pan. Warm extra honey and brush over the top of the cake. Serve warm with double cream.