Dessert

Strawberry, ginger and apple cake

Name: Strawberry, ginger and apple cake
Yield: 8
Ingredients: 200g unsalted butter, chopped, softened; 250g caster sugar; 50g molasses; 2 eggs; 2 tsp vanilla bean paste; 2 cups (300g) self-raising flour; 3 tsp ground ginger; 50g crystallised ginger, finely chopped; 1 cup (250g) sour cream; 250g strawberries, hulled, roughly chopped; 300g Granny Smith apples, peeled, cores removed, cut into 2cm pieces; 1/2 cup (75g) self-raising flour; 1/4 cup (55g) caster sugar; 1 tsp ground ginger; 50g unsalted butter, softened

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by delicious. team

delicious. team

Aug 10, 2018

This cake has all the right fruits and flavours for a weekend soiree.

200g unsalted butter, chopped, softened
250g caster sugar
50g molasses
2 eggs
2 tsp vanilla bean paste
2 cups (300g) self-raising flour
3 tsp ground ginger
50g crystallised ginger, finely chopped
1 cup (250g) sour cream
250g strawberries, hulled, roughly chopped
300g Granny Smith apples, peeled, cores removed, cut into 2cm pieces

Crumble

1/2 cup (75g) self-raising flour
1/4 cup (55g) caster sugar
1 tsp ground ginger
50g unsalted butter, softened

Method

1.

For the crumble, combine all ingredients with a pinch of salt in a bowl. Using your fingertips, rub together so dry ingredients are coated in butter and crumble resembles breadcrumbs. Press a few pieces together to form larger chunks. Place on a tray and freeze until needed.
2.

Preheat the oven to 160°C. Grease a 22cm springform cake pan and line the base and side with baking paper. Place butter, sugar and molasses in a stand mixer fitted with the paddle attachment and beat until thick and pale. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla.
3.

Sift flour and ground ginger together in a bowl with a pinch of salt. Set 2 tbs flour mixture aside. Add crystallised ginger, sour cream and remaining flour mixture to butter mixture and fold to a thick batter.
4.

Toss the reserved flour mixture with strawberries and apple. Fold threequarters fruit mixture through the batter and spread into prepared pan. Scatter with remaining fruit, then scatter with crumble mixture. Cover with foil and bake for 45 minutes or until partially cooked, then remove foil and bake for a further 1 hour 45 minutes or until a skewer inserted in the centre of cake comes out clean and crumble is golden.