Gingercake with spiced apple frosting
1 cooking apple, peeled, cored and grated
100g maple syrup
75g treacle
75g golden syrup
175g dark muscovado sugar
175g butter
2 large eggs
175g plain flour
175g malted or wholemeal flour
1 teaspoon mixed spice
2 rounds preserved ginger, finely chopped
1 ½ teaspoons baking soda
Grease and line a roasting tin or large baking tin with non-stick parchment paper.
Pre-set the oven to 160oc.
Place the maple syrup, treacle, golden syrup, butter and ginger in a large saucepan and allow to cook on a medium heat.
Mix the flours, spice and baking soda together.
When the butter has melted in the mixture, remove from heat and mix in the dry ingredients and finally the eggs.
Pour into the prepared dish and bake for about 1 hour or until an inserted skewer comes out clean.
Cool on a wire rack.
Spiced apple frosting
2 Granny Smith apples
Juice of ½ lemon
250g mascarpone
1 tablespoon maple syrup
1 tablespoon brown sugar
1 teaspoon ground cinnamon
Peel, core and finely chop the apples. Toss in the lemon juice.
Place in a saucepan with the maple syrup, sugar and cinnamon and cook until the apples are soft. Cool and then beat into the mascarpone.
Spread over the cake and serve.
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