Go Ginger!

APPLE AND GINGER CAKE

A deliciously moist cake, a perfect way to use up windfall or seasonal apples

Serves: 10

Cook time: 50mins

Price: 38p per serving

Ingredients

200g unsalted butter, softened
150g golden caster sugar
2 tbsp Opies Stem Ginger in Syrup (use from the jar)
3 eggs, beaten
250g self-raising flour
1 tbsp ground ginger
1 tsp ground cinnamon
1 apple, cored and diced
2 balls of Opies Stem Ginger in Syrup, finely chopped
For the Topping:
1 apple, cored and sliced
3 tbsp Opies Stem Ginger Syrup

For the Topping:

1 apple, cored and sliced
3 tbsp Opies Stem Ginger Syrup

Method

Preheat the oven to 180˚C. Grease and line a 20cm round cake tin. Using electric beaters, cream the butter and sugar together until light and fluffy. Beat in the eggs, one at a time and then add in the syrup. Sift the dry ingredients together, adding a pinch of salt, and fold into the creamed mixture.

Finally, fold through the apple and ginger chunks. Tip the mixture into the tin and arrange the sliced apple in concentric circles over the top. Bake for 50 mins – 1 hour, until a skewer inserted into the centre comes out clean. Remove from the oven and brush over the remaining syrup. Leave to cool for ten minutes in the tin, then remove and transfer to a wire rack to cool completely.

Tip: If the top of the cake starts to darken before it’s fully cooked, cover loosely with foil and continue baking until an inserted skewer comes out clean.

 

CARROT, COURGETTE AND GINGER GLUTEN FREE MUFFIN

Flavorsome and spicy individual muffins, perfect for everyone especially those avoiding gluten in the diet, dairy free as well.

Makes: 6

Cook time: 25mins

Price: 50p per serving

Ingredients

150g self-raising gluten free flour
2 tsp mixed spice
1 small courgette, grated
1 small carrot, peeled and grated
3 pieces of Opies Stem Ginger in Syrup, diced and 3 tbsp. of
reserved syrup
2 eggs, beaten
150ml vegetable oil
75g soft brown sugar
50g chopped walnuts
50g icing sugar

Method

Pre-heat the oven to 170°C Sieve the flour and mixed spice into a large bowl . Mix together courgette and carrot with all of the Opies Stem Ginger and 2 tbsp of reserved syrup. In a large mixing jug combine the eggs, oil and sugar. Pour the liquid mixture into the flour and combine well using a wooden spoon.

Fold in the grated vegetables and walnut pieces. Divide equally between the muffin cases and bake at 170°C for approximately 25 minutes until risen and firm to the touch. Leave to cool. Mix the icing sugar with remaining syrup and drizzle over the tops of the muffins.

Tips: Ordinary self-raising flour works well in this recipe. As an alternative finish, chop a piece of ginger and scatter over the tops before baking. Try using a lever-action ice cream scoop for an easier, speedy way to fill the cases.

 

STEM GINGER FLAPJACK

Mouth-watering morsels of oatiness and a square makes the best break-time snack.

Makes: 12

Cook time: 30mins

Price: 27p per serving

Ingredients

200g unsalted butter
75g soft brown sugar
4 tbsp golden syrup
4 balls Opies Stem Ginger with
Syrup, chopped and syrup
reserved
300g jumbo rolled oats

Method

Pre-heat the oven to 200°C / fan 180°C / gas 6. Grease and line a 20cm x 30cm baking tray. Melt the butter, sugar, golden syrup and 2 tbsp reserved ginger syrup in a large pan over a low heat, stirring thoroughly until melted. Add the oats and the chopped stem ginger and mix until well combined.

Tip into the prepared baking tray and press down so the top is even and flattened. Place on the top shelf of the oven and bake for 15-20 minutes or until golden. Leave to cool in tin before transferring onto a wire rack

NorthernLife Sept/Oct 22