The Great Shetland Bake Off - Week 6 - Chris's Ginger and Cinnamon Invisible Apple Cake
Ingredients
- 6 x large eating apples
- 2 x large local eggs
- 30g of brown caster sugar
- 1 vanilla pod seeds
- 1 ½ tspn of gound sweet cinnamon
- 4 balls of stem ginger
- 1 ½ tablespoons of Shetland butter
- 6 ½ tablespoons of Shetland full fat milk
- 60g of Voe plain flour
- 1 tspn of baking powder
- Pinch of salt
Method
- Butter a tight springform cake tin and heat oven to 200 degrees centigrade.
- Melt butter and set aside to make batter.
- Beat the eggs with the sugar and vanilla seeds until light and fluffy.
- Add the butter when cooled.
- Sift the flour, salt, baking powder and cinnamon into the mixture and combine.
- Peel, core and finely slice the apples reserving some to arrange on top.
- Finely slice the stem ginger and mix with the sliced apples and the batter.
- Arrange the reserved apples on top to add character.
- Pour into the cake tin and bake in the oven for 30-35 mins.
- Allow to cool, or slice and serve with cream.