180ml light brown sugar, ground in food processor to golden castor sugar
Grated zest of 1 orange
2 eggs, lightly beaten
20ml baking powder
5ml ground cinnamon
5ml ground cardamom
5ml ground ginger
1ml ground cloves
60ml orange juice
450g can of pie apples or 2 cups of stewed apples without syrup
Extra 5ml ground cinnamon
22 cm round x 5cm pie dish, greased or sprayed with non-stick spray
Preheat oven to 180°C
Cream the butter and sugar until the sugar dissolves.
Add the zest.
Sift all the dry ingredients together.
Add the eggs together with about 30ml of the sifted dry ingredients to the creamed butter & sugar. Beat very well.
Add half of the dry ingredients, stirring gently until just mixed.
Add half of the milk and orange juice.
Stir in the remaining dry ingredients and lastly add the remaining milk and orange juice, stirring gently until mixed.
Spread half of the batter in the pie dish.
Distribute the apples over the surface and a dusting of cinnamon.
Lastly add the remaining batter by spooning it over the surface. It does not matter if it is uneven or if some apple is visible as it evens out on baking.
Bake at 180°C for 35-40 minutes or when tested with a skewer, it comes out dry. Be sure to test the center as it tends to be soggy if not baked thoroughly.
For the sauce you need
7ml ground ginger
Heat the above ingredients. Once the cake is baked, while it is still hot, pierce the surface with a skewer or cocktail stick and pour the sauce over.
Best served warm with custard, whipped cream, thick yogurt or ice cream. A swirl of honey adds extra decadence!