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

1. Butter a tight springform cake tin and heat oven to 200 degrees centigrade.
2. Melt butter and set aside to make batter.
3. Beat the eggs with the sugar and vanilla seeds until light and fluffy.
4. Add the butter when cooled.
5. Sift the flour, salt, baking powder and cinnamon into the mixture and combine.
6. Peel, core and finely slice the apples reserving some to arrange on top.
7. Finely slice the stem ginger and mix with the sliced apples and the batter.
8. Arrange the reserved apples on top to add character.
9. Pour into the cake tin and bake in the oven for 30-35 mins.
10. Allow to cool, or slice and serve with cream.